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‘Diffuse skin browning’ in 1‐MCP‐treated apples: etiology and systems of control
Author(s) -
Larrigaudière Christian,
Vilaplana Rosa,
Recasens Inmaculada,
Soria Yolanda,
Dupille Eve
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4094
Subject(s) - diphenylamine , browning , pear , orchard , horticulture , incidence (geometry) , chemistry , biology , physics , organic chemistry , optics
BACKGROUND: ‘Diffuse skin browning’ (DSB) is a physiological disorder that affects Golden Delicious apples treated with 1‐methylcyclopropene (1‐MCP). Although a very high incidence is found, very little is known about the etiology of this disorder. This study aims to provide an understanding of the causes of this disorder and prevent it. RESULTS: A very high incidence of DSB was found in 1‐MCP‐treated apples independent of the location of the orchard. Similar to superficial scald, harvest maturity determines the DSB incidence, with the more mature fruit being less sensitive. The 1‐MCP dose (156 nL L −1 or 625 nL L −1 ) and the temperature at which the 1‐MCP treatment was applied (0.5 or 20 °C) did not affect the incidence of DSB. Diphenylamine (DPA) treatment did not prevent DSB, contrary to superficial scald. Additionally, controlled atmosphere storage only partially reduced the incidence of DSB, whereas progressive cooling strategies completely inhibited DSB occurrence. A direct correlation was found between the sensitivity of the Golden Delicious clone to russeting and its sensitivity to develop DSB during storage. CONCLUSION: Our results indicated that DSB and superficial scald are two different disorders involving different oxidative processes. DSB can be prevented by progressive cooling and selection of russeting‐resistant clones. Copyright © 2010 Society of Chemical Industry