Maintaining fruit firmness of 'McIntosh' and 'Cortland' apples with aminoethoxyvinylglycine and 1-methylcyclopropene during storage
2006
Moran, R.E.
The goal of this project was to evaluate the effectiveness of aminoethoxyvinylglycine (AVG) for increasing effectiveness of 1-methylcyclopropene (1-MCP) for maintaining firmness and preventing scald in 'McIntosh' and 'Cortland' apples (Malus x domestica). AVG and 1-MCP used together maintained 'McIntosh' apple firmness more than 1-MCP used alone after 120 or 200 days of controlled-atmosphere (CA) storage. AVG and 1-MCP can be used to maintain firmness of 'McIntosh' when internal ethylene concentration (IEC) at harvest is as high as 240 microliter-L(-1), but CA storage life is limited to 4 months. AVG was not effective at increasing efficacy of 1-MCP on 'Cortland' when IEC at harvest was not significantly different between AVG-treated and untreated fruit and IEC was less than 2 microliter-L(-1). AVG increased efficacy of 1-MCP on 'Cortland' when IEC was 36 microliter-L(-1) in untreated fruit compared to undetectable in AVG treated fruit. 1-MCP prevented scald of 'Cortland' in 1 year and reduced it to 5% or less in another year when fruit were stored 120 days. 1-MCP reduced 'Cortland' scald to 34% or less after 200 days of storage.
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