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Christopher B Watkins - One of the best experts on this subject based on the ideXlab platform.
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Physiological Disorder development of honeycrisp apples after pre and post harvest 1 methycyclopropene 1 mcp treatments
Postharvest Biology and Technology, 2021Co-Authors: Yosef Al Shoffe, Jacqueline F Nock, Yiyi Zhang, Christopher B WatkinsAbstract:Abstract Susceptibility of apple fruit to Physiological storage Disorders is affected by both pre- and postharvest factors that influence their ethylene production. In this study, the inhibitor of ethylene perception, 1-methycyclopropene (1-MCP), applied before and after harvest, has been used to investigate the interactions between ethylene and development of Physiological Disorders in ‘Honeycrisp’ apples during storage. Preharvest 1-MCP (Harvista™) was applied to trees, either 2 weeks (early), 1 week (late), at 1 and 2 weeks (repeated), or at double rate 1 week, before first commercial harvest. Fruit were then untreated or treated with postharvest 1-MCP (SmartFresh®) and stored at 0.5 °C, or conditioned at 10 °C for 7 d and then stored at 3 °C (C + 3 °C), for 20 weeks. Fruit quality and Physiological Disorders were assessed after 4 d at 20 °C. Fruit from all preharvest 1-MCP treatments had lower internal ethylene concentrations (IECs) and were greener as indicated by higher IAD values compared with untreated controls, while effects on starch pattern indices (SPI) were inconsistent. After storage, preharvest 1-MCP -treated fruit were firmer than untreated fruit, but effects of the different application timings were inconsistent. Effects of postharvest 1-MCP on IEC and IAD values were greater at 0.5 °C than at C + 3 °C. High incidences of core browning and vascular browning developed during storage, especially in the preharvest 1-MCP-treated fruit. Soft scald was reduced by preharvest 1-MCP treatments compared with control. In the C + 3 °C storage treatment, preharvest 1-MCP-treated fruit had a higher bitter pit incidence than in control fruit, but less skin wrinkling and senescent breakdown. Postharvest 1-MCP treatment of preharvest 1-MCP fruit slightly decreased bitter pit incidence while greatly increasing that of core browning and leather blotch, and sometimes flesh browning and carbon dioxide injury. This study shows that pre- and postharvest inhibition of ethylene perception by 1-MCP can have marked effects on storage Disorders that are affected by fruit maturity and storage temperatures.
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pre and post harvest γ aminobutyric acid application in relation to fruit quality and Physiological Disorder development in honeycrisp apples
Scientia Horticulturae, 2021Co-Authors: Yosef Al Shoffe, Jacqueline F Nock, Yiyi Zhang, Christopher B WatkinsAbstract:ABSTRACT γ-Aminobutyric acid (GABA) can accumulate in apple fruit in response to stress, but little is known about the responses of fruit to GABA treatments. The hypothesis that GABA would inhibit Physiological Disorder development in ‘Honeycrisp’ apples has been tested in a three-year study. In 2015, ‘Honeycrisp’ apple trees were sprayed with 40 mM GABA 2 and 4 weeks before harvest, and harvested fruit stored at 0.5 °C, a chilling injury-inducing temperature, or 3 °C, for 4 months. In 2016, the same GABA concentration was sprayed on trees at 1 and 2 weeks before harvest and fruit stored at 0.5 °C for 5 months. In the 2017 season, trees were sprayed with 40 mM GABA and 0.12% CaCl2, either alone or in combination, at 1, 2, and 3 weeks before harvest. Postharvest treatments were also applied by dipping fruit in 100 mM GABA and/or 2% CaCl2 at harvest. Fruit were stored in air at 3 °C after 1 week of conditioning at 10 °C, or at 0.5 °C continuously for 5 months. In the first two years, GABA field treatments had little effect on harvest indices, but inhibited soft scald development depending on spray timing. In year 3, GABA provided no benefit, either alone or in combination with CaCl2. Bitter pit incidence was increased by the GABA/CaCl2 combination in fruit from one orchard block, but at times decreased in fruit from a second orchard block. Treatment of fruit by dipping with GABA after harvest decreased soft scald, bitter pit or senescent breakdown incidence in one orchard block, and in combination with CaCl2 inhibited bitter pit to the same extent as CaCl2 alone. Further research is warranted to better understand the effects of GABA on apple fruit metabolism.
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flesh browning development of empire apple during a shelf life period after 1 methylcyclopropene 1 mcp treatment and controlled atmosphere storage
Scientia Horticulturae, 2020Co-Authors: Mahmoud Koushesh Saba, Christopher B WatkinsAbstract:Abstract Little information is known about metabolism of flesh browning Disorders in apples after removal of fruit from cold storage. ‘Empire’ apples develop a firm flesh browning, a Physiological Disorder that is assumed to be a chilling injury because it occurs usually at 0.5 °C; however, incidence is increased in fruit at warmer storage temperatures (2–3 °C) if fruit have been treated with 1-methylcyclopropene (1-MCP). In this study, fruit were untreated or treated with 1-MCP and stored in controlled atmospheres at 0.5 or 3 °C for 40 weeks, followed by a 10 d shelf life period at 20 °C. The greatest increase of internal ethylene concentration (IEC) and softening occurred in the fruit that had been stored at 3 °C without 1-MCP, and the lowest in fruit from 0.5 °C plus 1-MCP. Flesh browning was present in 1-MCP treated fruit and in fruit stored at 0.5 °C at the time of removal, and low in fruit stored at 3 °C. Incidence and severity of the Disorder in 1-MCP treated fruit stored at 3 °C increased greatly during the shelf life period. Electrolyte leakage was higher in 1-MCP treated fruit stored at 0.5 °C than in the other treatments. Polyphenol oxidase (PPO) activity was higher in 1-MCP treated fruit regardless of storage temperature but peroxidase (POX) activity was higher in fruit that had been stored at 0.5 °C regardless of 1-MCP treatment. The highest POX activity was measured in the fruit that had been stored at 0.5 °C without 1-MCP treatment. Overall, browning development during the shelf life is associated with higher PPO activity in 1-MCP treated fruit and higher POX activity at the lower storage temperature.
J. Val - One of the best experts on this subject based on the ideXlab platform.
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identification of bitter pit protein markers in malus domestica using differential in gel electrophoresis dige and lc ms ms
Postharvest Biology and Technology, 2016Co-Authors: M. Krawitzky, Irene Orera, Rosa Oria, A F Lopezmillan, J. ValAbstract:Abstract Bitter pit is a Physiological Disorder that occurs in apple, pear and quince and has long been associated with calcium uptake or lack thereof. In the present study, pooled biological Malus domestica proteins were collected from healthy and naturally occurring bitter pit fruit. Protein samples (bitter pit and healthy) were analyzed with differential in-gel electrophoresis (DIGE) and SameSpots software was used to compare gel spots by intensity. Identified spots ( p p M. domestica database. Thirteen spots were identified as having p
Pf Measham - One of the best experts on this subject based on the ideXlab platform.
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Red drupelet reversion in blackberries: A complex of genetic and environmental factors
'Elsevier BV', 2020Co-Authors: Edgley M, Dc Close, Pf MeashamAbstract:Red drupelet reversion (RDR; also referred to as red drupelet Disorder) in blackberries is a Physiological Disorder that causes the postharvest reddening of individual or groups of drupelets, resulting in economic loss due to a reduction in marketability. This paper reviews recent advances in the understanding of RDR including the physiochemistry, causes of expression and genotypic variation in its incidence. RDR is associated with a significant reduction in anthocyanin pigment concentration, which can vary in severity causing degrees of partial or full colour change. This is associated with observations of disrupted cellular structural integrity and loss of membrane integrity. Drupelets affected by RDR are characterised by anthocyanin species containing disaccharides or acylated sugar moieties that are not degraded as readily as those containing monosaccharides and non-acylated sugars. Susceptibility to RDR is genotypically influenced, with identified links between cultivar texture, postharvest weight loss and incidence of RDR. Current findings indicate that RDR is primarily caused by mechanical injury to the fruit that has induced cell decompartmentalization, for example in one study 85 % of handled fruit developed RDR relative to only 6% of non-handled fruit. We found that various methods have been employed for assessment of RDR and we propose a red drupelet index and/or image analysis approach that accurately reflects visual appearance and will enable comparison between studies. Gaps in knowledge are highlighted in relation to the mechanism for pigment degradation, and to investigate confounding genotypic and environmental effects (pre- and post-harvest) on incidence of RDR
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nitrogen application rate and harvest date affect red drupelet reversion and postharvest quality in ouachita blackberries
Scientia Horticulturae, 2019Co-Authors: M Edgley, Dc Close, Pf MeashamAbstract:Red drupelet reversion (RDR) is a postharvest Physiological Disorder in blackberries that causes fruit that is black at harvest to subsequently turn red. This trial aimed to investigate the effects of nitrogen (N) fertiliser application rate on the expression of RDR and postharvest fruit quality.Nitrogen was applied weekly during the growing period via fertigation at a low, medium, and high rates (53, 106, and 212 kg N ha−1 respectively) to ‘Ouachita’ blackberries in 2016 and 2017. Yield, RDR, and postharvest quality were assessed. Harvest date, N application rate, and fruit mass were significant factors in the postharvest expression of RDR. In both years, fruit from the high N treatment exhibited significantly increased incidence and severity of RDR relative to the other two N application rates. Fruit temperatures during harvest of more than 23 °C were associated with higher incidence and severity of RDR in 2017, and smaller fruit were more likely to have no RDR in both years. The high N treatment produced more fruit than the low N treatment in 2016, and more and heavier fruit than both other treatments in 2017.
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physiochemistry of blackberries rubus l subgenus rubus watson affected by red drupelet reversion
Postharvest Biology and Technology, 2019Co-Authors: M Edgley, Dc Close, Pf Measham, David NicholsAbstract:Red drupelet reversion (RDR) is a Physiological Disorder causing individual or groups of drupelets on blackberries that are black at harvest to turn red during postharvest cool storage. The objectives of this study were to examine and quantify the physiochemical changes occurring in flesh affected by RDR. Drupelets were classified as ‘fully black’, ‘partially red’, or ‘fully red’. The total anthocyanin concentration in black, partially, and fully red drupelets was 1841 mg kg−1, 1064 mg kg−1 and 769 mg kg-1 fresh weight respectively. Anthocyanins containing acylated or disaccharide sugar moieties were more stable than anthocyanins with non-acylated monosaccharide sugar moieties. The pH of partially red (3.05) and fully red drupelets (3.01) was lower than black drupelets (3.32). Firmness of partially red (1.90 N) and fully red drupelets (1.77 N) was lower than that of fully black drupelets (2.39 N). Examination by light and electron microscopy showed cell disruption, separation, and loss of integrity in the upper mesocarp of affected drupelets. Electrolyte leakage over 24 h was significantly higher from partially red (84.8%) and fully red (90.0%) than fully black drupelets (64.9%). The data are consistent with RDR in blackberries arising from mechanical damage that causes cell decompartmentalisation and subsequent anthocyanin degradation.
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Nitrogen application rate and harvest date affect red drupelet reversion and postharvest quality in ‘Ouachita’ blackberries
'Elsevier BV', 2019Co-Authors: Edgley M, Dc Close, Pf MeashamAbstract:Red drupelet reversion (RDR) is a postharvest Physiological Disorder in blackberries that causes fruit that is black at harvest to subsequently turn red. This trial aimed to investigate the effects of nitrogen (N) fertiliser application rate on the expression of RDR and postharvest fruit quality.Nitrogen was applied weekly during the growing period via fertigation at a low, medium, and high rates (53, 106, and 212 kg N ha−1 respectively) to ‘Ouachita’ blackberries in 2016 and 2017. Yield, RDR, and postharvest quality were assessed. Harvest date, N application rate, and fruit mass were significant factors in the postharvest expression of RDR. In both years, fruit from the high N treatment exhibited significantly increased incidence and severity of RDR relative to the other two N application rates. Fruit temperatures during harvest of more than 23 °C were associated with higher incidence and severity of RDR in 2017, and smaller fruit were more likely to have no RDR in both years. The high N treatment produced more fruit than the low N treatment in 2016, and more and heavier fruit than both other treatments in 2017
Yosef Al Shoffe - One of the best experts on this subject based on the ideXlab platform.
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Physiological Disorder development of honeycrisp apples after pre and post harvest 1 methycyclopropene 1 mcp treatments
Postharvest Biology and Technology, 2021Co-Authors: Yosef Al Shoffe, Jacqueline F Nock, Yiyi Zhang, Christopher B WatkinsAbstract:Abstract Susceptibility of apple fruit to Physiological storage Disorders is affected by both pre- and postharvest factors that influence their ethylene production. In this study, the inhibitor of ethylene perception, 1-methycyclopropene (1-MCP), applied before and after harvest, has been used to investigate the interactions between ethylene and development of Physiological Disorders in ‘Honeycrisp’ apples during storage. Preharvest 1-MCP (Harvista™) was applied to trees, either 2 weeks (early), 1 week (late), at 1 and 2 weeks (repeated), or at double rate 1 week, before first commercial harvest. Fruit were then untreated or treated with postharvest 1-MCP (SmartFresh®) and stored at 0.5 °C, or conditioned at 10 °C for 7 d and then stored at 3 °C (C + 3 °C), for 20 weeks. Fruit quality and Physiological Disorders were assessed after 4 d at 20 °C. Fruit from all preharvest 1-MCP treatments had lower internal ethylene concentrations (IECs) and were greener as indicated by higher IAD values compared with untreated controls, while effects on starch pattern indices (SPI) were inconsistent. After storage, preharvest 1-MCP -treated fruit were firmer than untreated fruit, but effects of the different application timings were inconsistent. Effects of postharvest 1-MCP on IEC and IAD values were greater at 0.5 °C than at C + 3 °C. High incidences of core browning and vascular browning developed during storage, especially in the preharvest 1-MCP-treated fruit. Soft scald was reduced by preharvest 1-MCP treatments compared with control. In the C + 3 °C storage treatment, preharvest 1-MCP-treated fruit had a higher bitter pit incidence than in control fruit, but less skin wrinkling and senescent breakdown. Postharvest 1-MCP treatment of preharvest 1-MCP fruit slightly decreased bitter pit incidence while greatly increasing that of core browning and leather blotch, and sometimes flesh browning and carbon dioxide injury. This study shows that pre- and postharvest inhibition of ethylene perception by 1-MCP can have marked effects on storage Disorders that are affected by fruit maturity and storage temperatures.
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pre and post harvest γ aminobutyric acid application in relation to fruit quality and Physiological Disorder development in honeycrisp apples
Scientia Horticulturae, 2021Co-Authors: Yosef Al Shoffe, Jacqueline F Nock, Yiyi Zhang, Christopher B WatkinsAbstract:ABSTRACT γ-Aminobutyric acid (GABA) can accumulate in apple fruit in response to stress, but little is known about the responses of fruit to GABA treatments. The hypothesis that GABA would inhibit Physiological Disorder development in ‘Honeycrisp’ apples has been tested in a three-year study. In 2015, ‘Honeycrisp’ apple trees were sprayed with 40 mM GABA 2 and 4 weeks before harvest, and harvested fruit stored at 0.5 °C, a chilling injury-inducing temperature, or 3 °C, for 4 months. In 2016, the same GABA concentration was sprayed on trees at 1 and 2 weeks before harvest and fruit stored at 0.5 °C for 5 months. In the 2017 season, trees were sprayed with 40 mM GABA and 0.12% CaCl2, either alone or in combination, at 1, 2, and 3 weeks before harvest. Postharvest treatments were also applied by dipping fruit in 100 mM GABA and/or 2% CaCl2 at harvest. Fruit were stored in air at 3 °C after 1 week of conditioning at 10 °C, or at 0.5 °C continuously for 5 months. In the first two years, GABA field treatments had little effect on harvest indices, but inhibited soft scald development depending on spray timing. In year 3, GABA provided no benefit, either alone or in combination with CaCl2. Bitter pit incidence was increased by the GABA/CaCl2 combination in fruit from one orchard block, but at times decreased in fruit from a second orchard block. Treatment of fruit by dipping with GABA after harvest decreased soft scald, bitter pit or senescent breakdown incidence in one orchard block, and in combination with CaCl2 inhibited bitter pit to the same extent as CaCl2 alone. Further research is warranted to better understand the effects of GABA on apple fruit metabolism.
M. Krawitzky - One of the best experts on this subject based on the ideXlab platform.
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identification of bitter pit protein markers in malus domestica using differential in gel electrophoresis dige and lc ms ms
Postharvest Biology and Technology, 2016Co-Authors: M. Krawitzky, Irene Orera, Rosa Oria, A F Lopezmillan, J. ValAbstract:Abstract Bitter pit is a Physiological Disorder that occurs in apple, pear and quince and has long been associated with calcium uptake or lack thereof. In the present study, pooled biological Malus domestica proteins were collected from healthy and naturally occurring bitter pit fruit. Protein samples (bitter pit and healthy) were analyzed with differential in-gel electrophoresis (DIGE) and SameSpots software was used to compare gel spots by intensity. Identified spots ( p p M. domestica database. Thirteen spots were identified as having p
