1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples
Watercored apple is a type of fruit with unique flavor and visual appearance. However, the watercore feature of apples will gradually disappear or develop internal disorders during storage, which would compromise their commercial value. In this study, the dissipation of watercore and spread of inter...
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Published in | Journal of food safety Vol. 41; no. 6 |
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Main Authors | , , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Hoboken, USA
John Wiley & Sons, Inc
01.12.2021
Blackwell Publishers Inc |
Subjects | |
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Abstract | Watercored apple is a type of fruit with unique flavor and visual appearance. However, the watercore feature of apples will gradually disappear or develop internal disorders during storage, which would compromise their commercial value. In this study, the dissipation of watercore and spread of internal storage disorders (ISD) of the apple were investigated during 120 days preservation at 0°C under the four preservation conditions below: (a) regular air as control; (b) 1‐methylcyclopropene (1‐MCP) then stored in regular air; (c) at 2.5 kPa O2 plus 2.5 kPa CO2 with pulsed controlled atmosphere (pCA) storage; and (d) with 1‐MCP then stored at 2.5 kPa O2 plus 2.5 kPa CO2 with pulsed controlled atmosphere (1‐MCP + pCA). Results indicated that the watercore disappeared from the control group faster than that from the treated groups. The 1‐MCP + pCA watercore group maintained the highest watercore index and the minimum weight loss, but ISD became significantly serious compared to other treatments at the end of the 120 days storage. Although some ISD occurred in the pCA treatment group, the decreases firmness of pulp and accumulations of malondialdehyde were the least among all four groups. In conclusion, pCA treatment retained larger watercore, less likelihood of ISD, higher firmness, less weight loss than control group, and less browning in comparison to 1‐MCP + pCA group after 120 days' storage. The results help us further understand the mechanism of watercore regulation during storage.
The watercore feature of apples will gradually disappear or develop internal disorders during storage, which would compromise their commercial value. pCA treatment retained larger watercore, less likelihood of ISD, higher firmness, less weight loss than control group, and less browning in comparison to 1‐MCP + pCA group after 120 days' storage. The results help us further understand the mechanism of watercore regulation during storage. |
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AbstractList | Watercored apple is a type of fruit with unique flavor and visual appearance. However, the watercore feature of apples will gradually disappear or develop internal disorders during storage, which would compromise their commercial value. In this study, the dissipation of watercore and spread of internal storage disorders (ISD) of the apple were investigated during 120 days preservation at 0°C under the four preservation conditions below: (a) regular air as control; (b) 1‐methylcyclopropene (1‐MCP) then stored in regular air; (c) at 2.5 kPa O2 plus 2.5 kPa CO2 with pulsed controlled atmosphere (pCA) storage; and (d) with 1‐MCP then stored at 2.5 kPa O2 plus 2.5 kPa CO2 with pulsed controlled atmosphere (1‐MCP + pCA). Results indicated that the watercore disappeared from the control group faster than that from the treated groups. The 1‐MCP + pCA watercore group maintained the highest watercore index and the minimum weight loss, but ISD became significantly serious compared to other treatments at the end of the 120 days storage. Although some ISD occurred in the pCA treatment group, the decreases firmness of pulp and accumulations of malondialdehyde were the least among all four groups. In conclusion, pCA treatment retained larger watercore, less likelihood of ISD, higher firmness, less weight loss than control group, and less browning in comparison to 1‐MCP + pCA group after 120 days' storage. The results help us further understand the mechanism of watercore regulation during storage. Abstract Watercored apple is a type of fruit with unique flavor and visual appearance. However, the watercore feature of apples will gradually disappear or develop internal disorders during storage, which would compromise their commercial value. In this study, the dissipation of watercore and spread of internal storage disorders (ISD) of the apple were investigated during 120 days preservation at 0°C under the four preservation conditions below: (a) regular air as control; (b) 1‐methylcyclopropene (1‐MCP) then stored in regular air; (c) at 2.5 kPa O 2 plus 2.5 kPa CO 2 with pulsed controlled atmosphere (pCA) storage; and (d) with 1‐MCP then stored at 2.5 kPa O 2 plus 2.5 kPa CO 2 with pulsed controlled atmosphere (1‐MCP + pCA). Results indicated that the watercore disappeared from the control group faster than that from the treated groups. The 1‐MCP + pCA watercore group maintained the highest watercore index and the minimum weight loss, but ISD became significantly serious compared to other treatments at the end of the 120 days storage. Although some ISD occurred in the pCA treatment group, the decreases firmness of pulp and accumulations of malondialdehyde were the least among all four groups. In conclusion, pCA treatment retained larger watercore, less likelihood of ISD, higher firmness, less weight loss than control group, and less browning in comparison to 1‐MCP + pCA group after 120 days' storage. The results help us further understand the mechanism of watercore regulation during storage. Watercored apple is a type of fruit with unique flavor and visual appearance. However, the watercore feature of apples will gradually disappear or develop internal disorders during storage, which would compromise their commercial value. In this study, the dissipation of watercore and spread of internal storage disorders (ISD) of the apple were investigated during 120 days preservation at 0°C under the four preservation conditions below: (a) regular air as control; (b) 1‐methylcyclopropene (1‐MCP) then stored in regular air; (c) at 2.5 kPa O2 plus 2.5 kPa CO2 with pulsed controlled atmosphere (pCA) storage; and (d) with 1‐MCP then stored at 2.5 kPa O2 plus 2.5 kPa CO2 with pulsed controlled atmosphere (1‐MCP + pCA). Results indicated that the watercore disappeared from the control group faster than that from the treated groups. The 1‐MCP + pCA watercore group maintained the highest watercore index and the minimum weight loss, but ISD became significantly serious compared to other treatments at the end of the 120 days storage. Although some ISD occurred in the pCA treatment group, the decreases firmness of pulp and accumulations of malondialdehyde were the least among all four groups. In conclusion, pCA treatment retained larger watercore, less likelihood of ISD, higher firmness, less weight loss than control group, and less browning in comparison to 1‐MCP + pCA group after 120 days' storage. The results help us further understand the mechanism of watercore regulation during storage. The watercore feature of apples will gradually disappear or develop internal disorders during storage, which would compromise their commercial value. pCA treatment retained larger watercore, less likelihood of ISD, higher firmness, less weight loss than control group, and less browning in comparison to 1‐MCP + pCA group after 120 days' storage. The results help us further understand the mechanism of watercore regulation during storage. |
Author | Li, Jixin Zheng, Yanli Wang, Haifen Li, Yusheng Jiang, Yuqian Chen, Lan Wang, Luyin Yuan, Junwei Tang, Yao Li, Xihong |
Author_xml | – sequence: 1 givenname: Junwei orcidid: 0000-0003-4469-254X surname: Yuan fullname: Yuan, Junwei organization: College of Food Science and Engineering, Tianjin University of Science and Technology – sequence: 2 givenname: Haifen surname: Wang fullname: Wang, Haifen organization: College of Food Science and Engineering, Tianjin University of Science and Technology – sequence: 3 givenname: Yusheng surname: Li fullname: Li, Yusheng organization: Hebei Academy of Agriculture and Forestry Sciences – sequence: 4 givenname: Lan surname: Chen fullname: Chen, Lan organization: College of Food Science and Engineering, Tianjin University of Science and Technology – sequence: 5 givenname: Yanli surname: Zheng fullname: Zheng, Yanli organization: College of Food Science and Engineering, Tianjin University of Science and Technology – sequence: 6 givenname: Yuqian surname: Jiang fullname: Jiang, Yuqian organization: College of Food Science and Engineering, Tianjin University of Science and Technology – sequence: 7 givenname: Yao surname: Tang fullname: Tang, Yao email: tangyao886@hotmail.com, tangyao@tust.edu.cn organization: College of Food Science and Engineering, Tianjin University of Science and Technology – sequence: 8 givenname: Xihong orcidid: 0000-0002-7045-9250 surname: Li fullname: Li, Xihong email: lixihong606@outlook.com organization: College of Food Science and Engineering, Tianjin University of Science and Technology – sequence: 9 givenname: Luyin surname: Wang fullname: Wang, Luyin organization: Xinjiang Red Flag Slope Agricultural Development Group Co., Ltd – sequence: 10 givenname: Jixin surname: Li fullname: Li, Jixin organization: Xinjiang Academy of Agricultural and Reclamation Science |
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CitedBy_id | crossref_primary_10_1016_j_postharvbio_2023_112736 crossref_primary_10_1016_j_scienta_2023_112492 crossref_primary_10_3390_foods11172568 |
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Notes | Funding information Hebei Natural Science Foundation Project, Grant/Award Number: C2019301034; Tianjin Science and Technology Planning Project, Grant/Award Number: SQ2020YFF04 00253; XPCC Financial science and technology planning project, Grant/Award Number: 2020AB008 |
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Snippet | Watercored apple is a type of fruit with unique flavor and visual appearance. However, the watercore feature of apples will gradually disappear or develop... Abstract Watercored apple is a type of fruit with unique flavor and visual appearance. However, the watercore feature of apples will gradually disappear or... |
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SubjectTerms | Apples Atmosphere Browning Carbon dioxide Disorders Firmness Flavor Food safety Fruits Malondialdehyde Minimum weight Preservation Storage Weight loss |
Title | 1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples |
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