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Watercore dissipation in ‘fuji’ apples at different holding temperatures
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Orientador(es)
Resumo(s)
Fruit with high levels of watercore are rejected during market quality control inspections because affected
apples can develop alcoholic off-flavours and internal browning symptoms. In 2007 and 2008 late harvest
‘Fuji’ apples with a high incidence of watercore were kept at 1 °C (2008), 3 °C (2007), 6 °C and 10 °C in air.
Some fruit at 10 °C were also treated with 1-MCP and Ethephon. Changes in flesh firmness and watercore
were followed during 51 d storage. Fruit at 1, 3 °C and 1-MCP treated fruit at 10 °C showed no clear
change in flesh firmness during 51 d storage while fruit at 6 °C softened between 0.7 and 0.9 kg/cm-2
and untreated fruit at 10 °C lost around 1.0 kg/cm-2. Watercore in ‘Fuji’ apples with or without 1-MCP or
Ethephon treatments at 10 °C dissipated to acceptable levels after around 16 to 22 d, while apples at 6, 3
and 1 °C showed acceptable watercore at 26, 29 and 51 d respectively. When ‘Fuji’ apples have high levels
of watercore at-harvest, one option is to treat them with 1-MCP and store at 10 °C. The watercore will
reduce rapidly but fruit flesh firmness will generally be maintained at acceptable levels.
Descrição
Proceedings of the International Conference “Environmentally friendly and safe
technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro,
Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924.
Palavras-chave
1- MCP Fruit firmness Malus domestica Physiological disorders