Browsing by Author "Doe, James Wonder"
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- ItemHarvest maturity, storage conditions and tree age influencing internal browning and fruit quality of Rosy Glow apple (Malus domestica Borkh)(Stellenbosch : Stellenbosch University, 2020-04) Doe, James Wonder; Crouch, E. M.; Thirupathi Karuppana P.; Stellenbosch University. Faculty of AgriSciences. Dept. of Horticulture.ENGLISH ABSTRACT: ‘Rosy Glow’ being a limb/bud sport variety of ‘Cripps’ Pink’ apple, is also regarded prone to internal flesh browning (IFB) similar to its parent cultivar. IFB in ‘Cripps’ Pink’ apples has been reported to be influenced by both pre-harvest and post-harvest factors, such as harvest maturity, tree age, mineral nutrition, storage temperature, and duration. The application of chemicals, such as 1-methylcyclopropene (1-MCP) and diphenylamine (DPA), also influences the development of IFB. This study investigated the effect of tree age, harvest maturity, storage temperature, 1-MCP treatment, and storage duration in controlled atmosphere (CA) on IFB development in ‘Rosy Glow’ apples over two seasons (2014/2015 and 2015/2016). Fruit were harvested at <40% and >50% starch breakdown (SB) for the harvest maturity trial (Trial 1) and <40% SB for the storage duration, temperature, 1-MCP (Trial 2), and tree age trial (Trial 3). Trial 1 and Trial 3 fruit were stored for 7 months in CA (1% CO2 and 1.5% O2) plus 6 weeks in regular atmosphere (RA) at -0.5 °C and 7 days at 20 °C and evaluated after each period. Trial 2 fruit, treated with or without 1-MCP, were stored at -0.5 °C or 2 °C and evaluated after 3, 5, and 7 months in CA plus 6 weeks in RA and a 7-day shelf-life period. Fruit were evaluated for IFB, SB, firmness, background colour, total soluble solids (TSS), titratable acidity (TA), greasiness, and blush colour at the end of each storage period. The results showed that diffuse browning (DB), radial browning (RB), combination browning (CB), and CO2 browning (CO2B) were the types of IFB observed in all three trials. Optimum harvested fruit exhibited a lower susceptibility to IFB in general in both seasons (2015 and 2016), comparative to fruit harvested post-optimum. 1-MCP treated fruit had a lower IFB incidence and no tree age effect was observed in this trail. DB and RB was first observed after 5 months in CA plus 6 weeks RA at -0.5 °C. DB was the main type of browning present. Harvest maturity (>50% SB) played a significant role in ‘Rosy Glow’ IFB development. Fruit quality was better retained at -0.5 °C than at 2 °C, while 1-MCP treated fruit quality was better maintained than control fruit over time. An orchard influence was observed on ‘Rosy Glow’ IFB and requires further investigation.