Abstract.
The objective of this study was to investigate the effects of low-oxygen storage and 1-methylcyclopropene (1-MCP) on disorders and quality of ‘Empire’ apples. For 2 years, ‘Empire’ apples were obtained from commercial orchards during their harvesting period. After cooling overnight at 3 8C, the apples were treated with or without 1-MCP (1 mL·LL1) for 24 hours and subsequently stored in controlled atmosphere (CA) with 2.5 kPa O2 (+2 kPa CO2) or 1.5 kPa O2 (+1.2 kPa CO2) for 8 months at 1.5 and 3 8C for the first and second year, respectively. In the second year, a third group of the ‘Empire’apples was also held in respiratory quotient (RQ)-based dynamic CA storage (SafePod) that reached 0.6 kPa O2 (+0.5 kPa CO2), and half of these apples were treated with 1-MCP (1mL·LL1) for 24 hours at 3 8C upon removal after 8 months. All apples were then evaluated for disorders and quality after 1, 7, or 14 days at room temperature (RT, 23 to 24 8C). Substantial external CO2 injury, flesh browning, and core browning (up to 38% incidence) developed in ‘Empire’ stored in 2.5 and 1.5 kPa O2 during both years of study. Storage in 1.5 kPa O2 reduced flesh browning in the first year and core browning during the second year in apples without 1-MCP, as compared to storage in 2.5 kPa O2. 1-MCPtreated apples stored in 2.5 or 1.5 kPa O2 had higher overall incidence of disorders than similar fruit without 1-MCP. In contrast, there was negligible incidence (0% to 1%) of these disorders in ‘Empire’ apples held in 0.6 kPa O2, regardless of 1-MCP treatment upon removal. Storage in 0.6 kPa O2 also resulted in the greatest fruit firmness retention while at RT for 14 days. This regime can provide flexibility to postpone 1-MCP treatment until after storage, to prevent increased susceptibility to disorders during storage, without compromising fruit quality. However, results from the RQ-based dynamic CA with 0.6 kPa O2 were from a single season, and further research is needed to confirm these observations.
本研究的目的是研究低氧貯藏和1-甲基環(huán)丙烯(1-MCP)對(duì)“帝國(guó)”蘋(píng)果的失調(diào)和品質(zhì)的影響。兩年來(lái)，“帝國(guó)”蘋(píng)果都是在收獲期間從商業(yè)果園中獲得的。在3 8c冷卻過(guò)夜后，分別在1.5和3 8c條件下，用1-mcp(1 ml·ll1)或不加1-mcp(1 ml·ll1)處理蘋(píng)果24小時(shí)，隨后分別在1.5 kpa o2(+2 kpa o2)或1.5 kpa o2(+1.2 kpa o2)的受控大氣中保存8個(gè)月。第二年，第三組“帝國(guó)”蘋(píng)果也被保存在基于呼吸商(RQ)的動(dòng)態(tài)鈣儲(chǔ)存(Safepod)中，氧氣濃度達(dá)到0.6千帕(+0.5千帕二氧化碳)，其中一半蘋(píng)果在8個(gè)月后取出后，在38c用1-mcp(1ml·ll1)處理24小時(shí)。然后在室溫下(RT，23至248C)1、7或14天后對(duì)所有蘋(píng)果進(jìn)行紊亂和質(zhì)量評(píng)估。在這兩年的研究中，“帝國(guó)”在2.5和1.5千帕氧氣中儲(chǔ)存了大量的外部二氧化碳損傷、肉褐變和核心褐變(發(fā)生率高達(dá)38%)。與2.5 kpa o2相比，在1.5 kpao2條件下貯藏可降低不含1-mcp的蘋(píng)果年的果肉褐變和第二年的果核褐變。1-mcp處理的蘋(píng)果在2.5或1.5 kpa的氧氣中貯藏比沒(méi)有1-mcp處理的同類(lèi)水果更容易出現(xiàn)疾病。相比之下，“帝國(guó)”蘋(píng)果在0.6千帕氧氣中的這些疾病的發(fā)生率(0%到1%)可以忽略不計(jì)，而不考慮去除后的1-MCP治療。在室溫下貯藏14天，0.6千帕氧氣也能使果實(shí)保持大的硬度。這種制度可以提供靈活性，將1-MCP治療推遲到儲(chǔ)存后，以防止在儲(chǔ)存期間增加對(duì)疾病的易感性，而不損害水果的質(zhì)量。然而，基于RQ的動(dòng)態(tài)Ca(0.6 kpa O2)的結(jié)果來(lái)自于一個(gè)季節(jié)，需要進(jìn)一步研究來(lái)證實(shí)這些觀察結(jié)果。
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