Effect of harvest time, ethylene inhibitors and antioxidants on the quality and storage ability of apple cultivars. [Doctoral dissertation] | Утицај времена бербе, инхибитора етилена и антиоксиданата на квалитет и способност чувања плодова сорти јабуке. Докторска дисертација
2010
Магазин, Н.
Apple is the most important fruit species regarding volume of production. Due to long storage and transport ability, apple is the subject of world trade during the whole year. In order to preserve the quality of apple fruits in addition to the optimum harvest time and modes of apple storage, different treatments before and after fruit harvest are used. The aim of this study was to examine the influence of harvest time, ethylene inhibitors and antioxidants, applied before or after harvest on the quality and storage ability of the leading apple cultivars. The trials were conducted on cultivars Gala, Idared, Fuji and Granny Smith. For treatment of fruits trees we used VBC 30033 (act.mat. aminoethoxyvinylglycine, AVG) and for treatments after harvest we used SmartFresh tm 0.14 Technology (act. mat. 1-methylcyclopropene, MCP) and No Scald DPA 31 (act. mat. diphenylamine, DPA). Based on a survey we can conclude that the delay in harvest time improves fruit weight and color development, reduces the risk of superficial scald, but at the same time fruits lose firmness and total acid content decreases. Effect of AVG on the quality and storage ability of apple fruits is largely cultivar dependant. Generally, it slows down starch degradation, increases fruit weight, and firmness was higher in some years, similar to the content of total soluble solids and acids. Ethylene inhibitor MCP maintain firmness of the fruits during and after storage, the fruits are with high sensory scores, regardless of harvest time and storage conditions, but it does not affect the content of total soluble solids and acids. MCP almost completely suppressed the incidence of superficial scald on Granny Smith fruits. In addition to effective suppression of superficial scald and high sensory scores of treated fruits, DPA partially affects the firmness of fruits, and has no influence on the content of total soluble solids and acids
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