Peel Color Change Research Articles

Effects of elevated CO2 on pigment metabolism of postharvest mandarin fruit for degreening

Degreening is widely used in citrus fruit to extend the market season for economic gains and increase the consumer acceptance. Elevated CO2 was exogenously applied to Satsuma mandarins (Citrus unshiu Marc.) for degreening and its effect on pigment metabolism was investigated. The results revealed 15% CO2 treatment accelerated the citrus fruit peel color change along with the chlorophyll degradation, β-cryptoxanthin and flavonoids accumulation. The expression of CitSGR, CitNYC, CitChlase, CitPPH, CitPAO and CitRCCR genes involved in chlorophyll metabolism and a set of genes involved in producing β, β-xanthophylls were up-regulated by elevated CO2. For flavonoid metabolism, the up-regulated expressions of CitPAL, CitCHS and CitCHI partly explained the increased total flavonoids content. These results showed that 15% CO2 treatment improved the visual appearance of citrus fruits due to its impact on pigment metabolism and also maintained their nutritional value, thus could be employed as a potential commercial technique for citrus degreening.

Preservation of mango fruit with guar-based edible coatings enriched with Spirulina platensis and Aloe vera extract during storage at ambient temperature

In this study, the effects of guar gum (GG) edible coatings enriched with Aloe vera (AL) gel and ethanolic, and the aqueous extract of Spirulina platensis (SPE and PSW) on the physicochemical qualities of the mango (Mangifera indica L.) stored at the ambient temperature (25 ± 2 °C) for 3 weeks were investigated. It was found that the coatings reduced the respiration rate and the weight loss of the mango fruits. Fruits coating with GG + SPE significantly showed higher firmness in comparison with the control. Coating fruits with GG + AL remarkably reduced fruit weight loss. Also, GG + AL coated fruits significantly maintained the ascorbic acid content of mango. The results also indicated that the total phenol and antioxidant activity were much higher in the GG + SPE coated fruits, as compared to other ones. As the storage time was increased, the ascorbic acid content, titratable acidity (TA) and pH of the fruits were decreased, while weight loss and TSS were increased. The peel color changes during storage were much lower in the coated fruits in comparison to those in the control. Coated fruits showed a much lower a* value than the control. It could be, therefore, concluded that guar edible coatings enriched with Spirulina platensis, especially the ethanolic extract, could have considerable effects on increasing the shelf life of mango fruit.

Exogenous procyanidin treatment delays senescence of harvested banana fruit by enhancing antioxidant responses and in vivo procyanidin content

Banana fruit has high nutritional value and is consumed worldwide. However, rapid senescence shortens the storage time of harvested banana fruit after ripening. Procyanidins (PAs) are excellent antioxidants, but their effects on harvested fruit are obscure. Here, we explored the effects of exogenous PAs on senescence in banana fruit. Notably, a 1% PA solution delayed senescence of banana fruit, as demonstrated by reduced decrease in pulp firmness, peel color changes, and total soluble solids accumulation in pulp. Reactive oxygen species levels, malondialdehyde content, and relative conductivity rates in peels were significantly decreased, whereas superoxide dismutase, catalase, and peroxidase activity and expression were enhanced by PA treatment. The DPPH scavenging activity in peels of PA-treated fruit was also enhanced, and in vivo PA contents in the peel and pulp were induced by PA treatment. Overall, PA-dependent delayed senescence could help maintain the freshness of harvested banana fruit.

Effect of 1-methylcyclopropene on cactus pear fruit at different maturity stages during storage

1-Methylcyclopropene (1‑MCP) is an ethylene antagonist widely used to retain quality and prolong the postharvest storage period of various climacteric fruits. To date, there is little information about the effects of 1‑MCP on postharvest storage performance of cactus pear fruits. Recently, data revealed that exposure of 1‑MCP at 1000 ppb had several beneficial effects in preserving postharvest quality of cactus pear fruits, as indicated by inhibition of peel color change. In this paper, we investigated the effect of 1‑MCP on quality of cactus pear fruit harvested from the scozzolatura crop at early and late ripeness stages. Fruit was tested at two different ripening stages: “commercial ripe” (CR; fruit commercially ripe with 90% green ground-color and 10% orange color) and “ripe on tree” (ROT; late fruit ripe on tree with 100% orange color and no green ground-color). Fruit was sanitized by immersion in 200 mg kg(‑1) sodium hypochlorite for 5 min, and stored at 8°C for 30 days. Color (L* and ΔE), visual appearance, crunchiness score, carotenoids, phenolic content and respiration rate were measured at harvest and after 7, 14, 21 and 30 days. The results did not show beneficial effects of 1‑MCP in terms of color or visual or crunchiness score; in contrast, significant differences occurred in all samples in terms of carotenoid and polyphenol content.

Physical and physiological changes in phenotypes of nance [Byrsonima crassifolia (L.) H.B.K.] with different harvest maturity

Nance [Byrsonima crassifolia (L.) H.B.K.] belongs to a subgenus of Byrsonima Rich. ex Kunth that comprises approximately 200 species distributed in tropical and subtropical climates of Mexico, Central America and South America. Some of these species are endangered. Nance fruit contain functional nutrients but have not been commercially used. Local residents usually collect natural abscission fruit from ground and the shelf life is very short, only one or two days. Five nance phenotypes produced in Tabasco, Mexico, were studied at different stages of maturity to determine physical and physiological changes to establish harvest criteria. The results showed that the phenotypes yellow, yellow chintul and red chintul grew in direction of the equatorial diameter, while the green phenotype and green chintul grew in direction of the polar diameter. All the phenotypes studied showed significant changes in peel color, a decrease in peel firmness and increase in the content of total soluble solids of the pulp. The evidence found in these physical changes, as well as in the change in kinetics and production of carbon dioxide and ethylene, lead us to conclude that the phenotypes studied have a ripening climacteric pattern dependent on ethylene. Consequently, it is possible to harvest nance fruit directly from the tree to ensure a fruit visual, physical and eating quality to establish an industry.

Bioefficacy test of Hatake™ (Bacillus amyloliquefaciensD203 strain) for control of crown rot disease in ‘Cavendish’ bananas

Postharvest diseases of bananas remain a significant challenge of banana exporting countries and can result in considerable losses. Adequate storage and transportation facilities are among the strategies employed to reduce losses, but chemical control has been found to be more effective and economical. Synthetic fungicides have traditionally been used to mitigate postharvest diseases caused by harmful microorganisms. However, with current global health concern, there is a public desire to utilize eco-friendly alternatives to address decay loss. A study on the bioefficacy of a commercial formulation containing Bacillus amyloliquefaciens strain D203 (Hatake™) for control of crown rot disease in 'Cavendish' bananas, was conducted using both in vitro and in vivo screening techniques. Its potential in controlling crown rot and the efficacy of different rates were determined. Crown rot causing microorganisms were isolated and tested for antagonism by B. amyloliquefaciens strain D203. Efficacy was assessed through observations on its antagonistic properties, crown rot and mould severity, crown discoloration and peel colour changes. Laboratory analysis indicated that Colletotrichum musae was the dominant microorganism that colonized the petri plate which was further proved through pathogenicity tests. 1.0 g mL(‑1) of Hatake™ showed higher inhibitory zones against C. musae. Furthermore, an in vivo experiment showed that 1.0 g mL(‑1) rate of Hatake™ was more effective than 0.5 and 2.0 g mL(‑1) and synthetic chemical treatment in controlling crown rot and mould formation or production. A 1.0 g mL(‑1) rate of Hatake™ resulted in better crown colour among all fruit treated with 103 inoculum of C. musae mL(‑1) water. Development of fruit ripening, as manifested by its peel colour change, was significantly slower in fruits treated with 1.0 g mL(‑1) of Hatake™ compared to all treatments innoculated with 103 inoculum of C. musae mL‑1 water. The results indicated that Hatake™ has the potential for commercial application as postharvest treatment for 'Cavendish' bananas.

Effects of pre-harvest and post-harvest applications of gibberellin (GA3) on appearance quality of ‘Guifei’ mangoes

The effects of pre-harvest and post-harvest applications of gibberellin (GA3) at different concentrations of 0.0, 0.5, 1.0, 2.0 and 3.0 g L(‑1) on appearance quality of ‘Guifei’ mango were investigated. The results showed that: (1) When application with GA3 during pre-harvest, lower GA3 treatments could delay the change of a* value, inhibit degradation of chlorophyll and the accumulation of carotenoid and anthocyanin, and decrease the activities of chlorophyllase (Chlase) and chalcone isomerase (CHI). However, higher concentration (>1.0 g L(‑1)) treatment could result in incomplete change in peel color until ripening. (2) When application with GA3 during post-harvest, the degradation of chlorophyll, the synthesis of anthocyanin and carotenoid, and the change of peel color were retarded greatly by GA3 treatment. Thus, the higher concentration (>2.0 g L(‑1)) could make mangoes not turning color completely at the end of storage period. Therefore, it is suggested that unsuitable GA3 concentration applied during pre-harvest (>1.0 g L(‑1)) or post-harvest (>2.0 g L(‑1)) had a negative influence on the appearance quality of ‘Guifei’ mangos.

Changes of peel color and fruit quality in navel orange fruits under different storage methods

Fruit color is one important traits that largely determine the quality of navel orange fruits. The goal of this work was to evaluate the influence of ventilating warehouse (VW), mechanical refrigeration warehouse (MRW) and mountain evaporative cooling ventilating warehouse (MECW) storage on the quality and peel color in navel orange. The weight loss rate, decay rate, total soluble solids (TSS), titratable acidity (TA) and vitamin C (Vc) content of fruit were measured. The color index of the skin was determined by a chromameter, and the carotenoids from the skin were determined by high performance liquid chromatography. During storage, the weight loss rate and rot rate of navel orange fruit gradually increased, and TSS, TA and Vc gradually degraded. The weight loss rate and decay rate of fruits stored in MRW and MECW were lower than those of fruits stored in VW, and the contents of TSS, TA and VC were higher than those of fruits stored in VW. However, the color change of VW and MECW fruits was better than that of MRW fruits. The chlorophyll content of VW and MECW fruits was significantly lower than that of MRW fruits, and the carotenoid content of VW and MECW fruits was significantly higher than that of MRW fruits in the late storage period. Our study suggests that MECW had the best storage effect among the three storage methods, which provided a theoretical basis for the practical application of MECW in citrus fruit storage.

Colour and quality maintenance of cured 'Magallanes' pummelo fruit coated with chitosan

This study evaluated the efficacy of chitosan at various concentrations (0%, 0.5%, 1.0%, and 1.5%) and a commercial fruit wax in maintaining the quality of cured 'Magallanes' pummelo fruit stored in ambient room conditions for 12 weeks. Chitosan at 1.5% reduced weight loss of pummelo up to nine weeks after treatment (WAT). Compared to the control, fruit treated with fruit wax and chitosan, regardless of the concentration, had better visual quality. Chitosan slowed down the peel colour change as indicated by lower a*. Fruit treated with 1.5% chitosan exhibited lower granulation percentage than all other treatments. Electrolyte leakage varied only at 12 WAT. Chitosan did not affect shrivelling, decay, L*, b*, hue, chroma, total soluble solids, and juice content of pummelo. Chitosan at 1.5% has a potential in maintaining better quality of cured 'Magallanes' pummelo fruit with lower weight loss and electrolyte leakage, lesser granulation, and slower degreening.

Colour and quality maintenance of cured 'Magallanes' pummelo fruit coated with chitosan

This study evaluated the efficacy of chitosan at various concentrations (0%, 0.5%, 1.0%, and 1.5%) and a commercial fruit wax in maintaining the quality of cured 'Magallanes' pummelo fruit stored in ambient room conditions for 12 weeks. Chitosan at 1.5% reduced weight loss of pummelo up to nine weeks after treatment (WAT). Compared to the control, fruit treated with fruit wax and chitosan, regardless of the concentration, had better visual quality. Chitosan slowed down the peel colour change as indicated by lower a*. Fruit treated with 1.5% chitosan exhibited lower granulation percentage than all other treatments. Electrolyte leakage varied only at 12 WAT. Chitosan did not affect shrivelling, decay, L*, b*, hue, chroma, total soluble solids, and juice content of pummelo. Chitosan at 1.5% has a potential in maintaining better quality of cured 'Magallanes' pummelo fruit with lower weight loss and electrolyte leakage, lesser granulation, and slower degreening.

The combined effect of 1‐methylcyclopropene and citral suppressed postharvest grey mould of tomato fruit by inhibiting the growth of Botrytis cinerea

Abstract1‐Methylcyclopropene (1‐MCP, 1 μl/L) and 1 × minimum fungicidal concentration (MFC) citral alone and in combination were used to treat on postharvest tomato fruits to investigate their influence on disease incidence and postharvest quality during fruit storage, which were stored at 90%–95% relative humidity and 25 ± 2°C. Weight loss, pH, hue angle (Hue°), total soluble solid (TSS), ascorbic acid content, firmness and antioxidant enzyme activities were evaluated after each storage period. 1 μl/L 1‐MCP or 1 × MFC citral reduced weight loss, retarded peel colour changes and retained postharvest fruit quality. 1 μl/L 1‐MCP + 1 × MFC citral could better maintain firmness and ascorbic acid content and increase antioxidant enzyme activities, compared to other treatments. Disease incidence of tomato fruit was significantly decreased, and spore germination and mycelia growth of Botrytis cinerea were suppressed by the combined treatment with 1 μl/L 1‐MCP and 1 × MFC citral. These results indicate that the combined treatment could effectively delay postharvest tomato fruits senescence and inhibit postharvest pathogens in vitro.

Effect of bagging duration on peach fruit peel color and key protein changes based on iTRAQ quantitation

The present study aimed to investigate the effect of bagging duration on the changes in the color and protein profiles in the fruit peel of the honey peach (Prunus persica ‘Hujingmilu’) using iTRAQ techniques. Peach fruits were bagged at 50 days after flowering (DAF), and the bags were removed at 90 (treatment I, short-duration bagging) or 105 (treatment II, long-duration bagging) DAF. Peach fruits used for this experiment were harvested at 50 DAF, 90 DAF, 95 DAF, and 105 DAF, and were stored for 3 days post-picking at 105 DAF. The chlorophyll, anthocyanin, carotenoid, zeaxanthin, and lycopene contents were determined and the key proteins were investigated using iTRAQ techniques. The peach peel color was regulated by chlorophyll degradation, carotenoid metabolism, and anthocyanin metabolism pathways both during development and postharvest. Shortening the bagging duration period could improve the red color and anthocyanin content of peach peel and maintain the stability of anthocyanins, but reduce peel brightness and chlorophyll content. Compared to treatment II, the expression of LHCAB protein and other related proteins in peach peel were not down-regulated in treatmentⅠduring the development but the chlorophyll content was lower of treatmentⅠthan treatment II; It could promote chlorophyll degradation by up-regulating PPR and PAO and not down-regulating LHCAB proteins at 108 DAF. Shortening bagging duration could increase the anthocyanin content, However, the expression of ANS, ANR, 3 G T, and CHS was unaffected at 105 DAF, which could inhibit the degradation of anthocyanin by up-regulating the expression of CHS at 108 DAF. Shortening bagging duration could inhibit the accumulation of carotenoid in peach peel by down-regulating the expression of PSY from 105 to 108 DAF, and decrease the carotenoid content by up-regulating CCD 4 at 108 DAF. The key proteins of peach peel color metabolism during development were LHCAB, PPR, PAO, 3 G T, ANS, and CCD 4; shortening the bagging duration period could affect this by regulating PAO, 3 G T, CHS and CCD 4.

Enhancement of quality and antioxidant metabolism of sweet cherry fruit by near-freezing temperature storage

Near-freezing temperature storage (NFTS) is a novel method to inhibit quality loss of fresh fruit. However, little information is available on NFTS delaying the onset of senescence in sweet cherry (Prunus avium L.) fruit and regulating the changes on antioxidative enzymes participated in the balancing of reactive oxygen system (ROS). Fruits were stored at NFT (between super-cooling point and freezing point), 0 °C and 5 °C, respectively, until fruits exhibited visually rot (sampled every twenty days). NFTS effectively slowed senescence process in sweet cherry fruit, as indicated by extending storage duration and improving the changes of firmness, anthocyanins, ion leakage, peel color and sugars content. Moreover, fruit stored at NFT had higher levels of ascorbic acid, phenolics and organic acids and lower accumulation of carotenoids, malondiadehyde, hydrogen peroxide (H2O2) and superoxide radical (O2•¯). Additionally, NFTS maintained membrane integrity and prevented fresh browning of fruit by enhancing the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and gluta thione reductase (GR) and inhibiting the activities of guaiacol peroxidase (POD), polyphenol oxidase (PPO) and lipoxygenase (LOX). Furthermore, NFTS fruit exhibited higher level of antioxidant capacity as measured by radical scavenging activity and reducing power at the end of storage. These results indicate that the activities of antioxidant enzymes to scavenge superoxide anions and H2O2 during NFTS was implicated in the maintenance of membrane integrity, which might be a part of the mechanism associated with the delay of senescence in sweet cherry fruit.

Quality Changes in Fresh Mango Fruits (<i>Mangifera indica</i> L. ‘Nam Dok Mai’) Under Actual Distribution Temperature Profile from Thailand to Japan

Thailand is one of the world’s highest producers of mango, the majority of which are exported to Japan via long supply chains. The mango is a climacteric fruit that ripens after harvest. Therefore, it is very important to treat immature fruits appropriately during lengthy distribution period which can takes approximately three weeks from Thailand to Japan by shipping. The present study aimed to determine the effects of postharvest distribution and storage temperature on physiological changes in fresh mango fruits (Mangifera indica L. ‘Nam Dok Mai’) imported from Thailand to Japan. Immature mango fruits were utilized that were transported immediately after harvest from Thailand by air, and were then stored in the actual distribution temperature conditions of shipping for 3 weeks and also heated to 25°C for 16–18 d in the laboratory. Postharvest ripening of immature mango fruits was observed as changes in fruit firmness, peel color, and sugar content under the storage conditions. Softening and coloring were induced during postharvest storage, especially in the first 4 d. After the first 4 d of maturation enhancement, the change in maturation level remained small.

Effect of ethylene degreening on flavonoid pathway gene expression and phytochemicals in Rio Red grapefruit (Citrus paradisi Macf)

Degreening early season grapefruits using ethylene helps to accelerate peel color change resulting in uniformly colored, attractive and marketable fruits. In current study, phytochemicals and flavonoid-pathway genes were studied in early season grapefruits degreened using 5ppm and 10ppm ethylene and stored for 35days under market-simulated conditions. Ethylene treatment and concentration had significant influence during initial treatment and storage weeks on expression of genes involved in the flavonoid biosynthesis pathway, namely phenylalanine ammonia lyase, chalcone synthase, chalcone isomerase, and 1,2-rhamnosyltransferase. Ethylene treated fruits showed lower expression of flavonoid-pathway genes during three days of degreening treatment. Lycopene, vitamin C, and 6,7-dihydroxybergamottin were higher in non-degreened and 10ppm treatment at the end of 35days of storage. On the other hand, flavonoids and β- carotene were higher in 10ppm degreened fruits. Significant effect of ethylene concentration was observed in flavonoids and furocoumarins at end of storage. At 7days of storage after the fruits were removed from the ethylene treatment, flavonoids were significantly lower in degreened fruits. In conclusion, significant effect of ethylene degreening and ethylene concentration was observed on phytochemicals and flavonoid pathway genes in Rio Red grapefruit.

Postharvest handling intervention for banana var la tundan grown in marginal upland areas in Inopacan, Leyte

The study was conducted to evaluate the effectiveness of packaging materials for transport and simple storage techniques of banana fruits planted by the upland farmers of lnopacan, Leyte and to identify and introduce the suitable postharvest intervention for their adoption. The use of plastic crates and rattan basket significantly minimized bruises and scratches of banana fruits during transport compared to plastic sack. Providing lining materials further reduced these injuries during transport. As a result of minimal damage during transport, the shelf life was extended during storage at ambient condition. On the other hand, harvested banana fruits were not stored as these were directly sold to the market during market days (tabo) or directly bought by middle men from the farm. However, in some instances where there is a difficulty in transport due to impassable roads, farmers are obliged to keep the harvested banana for sometime in their homes or collection center. Banana var. ‘Latundan’ fruits in hands or in bunch stored using MAP (PE bags) with diffusion holes had better postharvest performance, particularly lesser weight reduction, extended ripening (based on peel color changes & firmness), lower incidence and degree of decay and acceptable sensory quality ratings. In contrast, fruits in MAP without diffusion hole had inferior postharvest behavior.

Effects of 1‐methylcyclopropene on postharvest storage performance and the transcriptome of cactus pear fruit

SummaryPrestorage exposure to the ethylene‐action inhibitor 1‐methylcyclopropene (1‐MCP) at a concentration of 1 μL L−1 at 20 °C for 24 h significantly retarded peel color change and reduced decay development of cactus pear fruit after 3 weeks of cold storage at 7 °C and 5 days at 20 °C. Exposure to 1‐MCP had no significant effects on other fruit‐quality attributes, including firmness, weight loss, total soluble solids and acidity levels, and flavor. Exposure to 1‐MCP significantly reduced fruit respiration and ethylene production rates. RNA sequencing analysis revealed that 1‐MCP mitigated the overall changes in the transcriptome of cactus pear fruit upon cold storage. Functional categorization analysis using the MapMan software revealed that the most pronounced effects of 1‐MCP were in averting the massive down‐regulation of transcripts belonging to stress, RNA and transcription, signaling and cell categories. Furthermore, exposure to 1‐MCP significantly reduced pheophytinase and chlorophyllase transcript levels and increased chitinase transcript levels, thus providing molecular evidence for its observed effects on retardation of peel color change and enhancement of pathogen resistance. In commercial practice, 1‐MCP could be applied to cactus pear fruit in order to retard ripening and reduce decay development.

Identification of preharvest factors determining postharvest ripening behaviors in ‘Hass’ avocado under long term storage

A major challenge for the global avocado industry is to provide a homogenous product in terms of fruit-ripening behavior, especially considering the significant variability in quality that can be found within a box or pallet of the fruit. The broad range of conditions under which trees are grown, particularly with regard to climate, soil and agronomical management, can influence this ripening variability. The aims of this study were (i) to determine the variability in fruit ripening among ‘Hass’ avocado grown under different conditions in Chile and (ii) to understand the postharvest fruit-ripening behavior of ‘Hass’ avocado due to the combined effect of several preharvest variables. Preharvest variables were evaluated at 42 experimental sites in Chile during three consecutive seasons. In addition, avocados with over 21% dry matter were collected at each site during each season and stored for 35d at 5°C under normal atmospheric conditions before being ripened at 20°C. Indicators of ripening behavior, such as the softening rate (SOFTRATE), change in peel color (COLO35) and days at 20°C necessary to reach the ready-to-eat stage (RTE35), were evaluated. As expected, high fruit variability in terms of ripening behavior was observed among the experimental sites and seasons. Multivariate analysis showed that the seasonal mean minimum air temperature, seasonal degree-days, trunk diameter and fruit firmness at harvest had a proportional relationship with postharvest SOFTRATE and COLOR35 during storage and a significant inverse relationship with RTE35. Conversely, the leaf area index, number of plants per hectare, and irrigation management at the bloom stage had a proportional relationship with RTE35 and an inverse relationship with SOFTRATE and COLOR35. Moreover, all of the three postharvest ripening behavior indicators were significantly (p<0.05) estimated by predictive models considering preharvest variables. Therefore, attempting to predict postharvest behavior by considering only a single preharvest variable could be a misleading simplification of reality because several factors, including climate/environmental, agronomic management and physiological variables, influence the ripening behavior of ‘Hass’ avocado fruit.

Impacts of 1-Methylcyclopropene and Controlled Atmosphere Established during Conditioning on Development of Bitter Pit in ‘Honeycrisp’ Apples

‘Honeycrisp’ apples are susceptible to develop the physiological disorder bitter pit. This disorder typically develops during storage, but preharvest lesion can also develop. ‘Honeycrisp’ is also chilling sensitive, and fruit is typically held at 10–20 °C after harvest for up to 7 days to reduce development of chilling injury (CI) during subsequent cold storage. This temperature conditioning period followed by a lower storage temperature (2–4 °C) reduces CI risk but can exacerbate bitter pit development. Bitter pit development can be impacted in other apple cultivars by the use of controlled atmosphere (CA) storage and/or 1-methylcyclopropene (1-MCP). Studies were conducted to evaluate efficacy of CA and/or 1-MCP to manage ‘Honeycrisp’ bitter pit development. Apples from multiple lots, obtained at commercial harvest, were held at 10 °C for 7 days and then cooled to 3 °C. Half the fruit was exposed to 42 μmol·L−1 1-MCP the day of receipt while held at 10 °C. Fruit were stored in air or CA (3 kPa O2, 0.5 kPa CO2 for 2 days, then 1.5 kPa O2, 0.5 kPa CO2) established after 1 day at 10 °C or after 7 days at 10 °C plus 2 days at 3 °C. Fruit treated with 1-MCP and/or stored in CA developed less bitter pit compared with untreated fruit stored in air, and bitter pit incidence was lowest for 1-MCP-treated fruit with CA established during conditioning. Development of diffuse flesh browning (DFB) and cavities, reported to occur during ‘Honeycrisp’ CA storage, was observed in some lots. Incidence of these disorders was not enhanced by establishing CA 2 days compared with 9 days after harvest. 1-MCP and CA slowed peel color change, loss of soluble solids content (SSC) and titratable acidity (TA), and reduced ethylene production and respiration rate. The results indicate potential for the postharvest management of bitter pit development in ‘Honeycrisp’ apple through use of 1-MCP and/or CA storage.

Influence of Exogenous Spermidine on to Peel Color Change and Browning Symptom of Musa (AAA group) cv. Kluai Hom Thong at Low Temperature Storage

Musa (AAA Group) cv. Kluai Hom Thong is popular and widely consumed fruits in Thailand and overseas. This experiment showed an influence of spermidine (SPD) on change of peel color and browning in banana. Ripe bananas were soaked with 0, 0.2, 0.5 and 2.0 mM and then stored at 10 oC, 85±5 %RH. Bananas, treated with 0.5 and 2.0 mM SPD, showed alteration of biochemical changes such as color, ripping and enzymatic browning reaction. Biochemical changes included chlorophyll, carotenoid, phenolic compounds, as well as polyphenol oxidase and peroxidase activities which increased during storage. Bananas, treated with SPD at 0.5 and 2.0 mM, exhibited a reduction in an accumulation of phenolic compounds, polyphenol oxidase and peroxidase activities, comparing with the non-treated SPD samples.