Scald susceptibility and biochemical/physiological changes in respect to low preharvest temperature in ‘Starking Delicious’ apple fruit

‘Starking Delicious’ apples were harvested at weekly intervals from two orchards located at 500 and 800 m elevation. The number of hours below 10 °C accumulated in the orchard was measured. Flesh firmness, soluble solids content, starch index, internal ethylene concentration, colour, fatty acid comp...

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Bibliographic Details
Published inScientia horticulturae Vol. 92; no. 3; pp. 361 - 366
Main Authors Diamantidis, Gr, Thomai, T, Genitsariotis, M, Nanos, G, Bolla, N, Sfakiotakis, E
Format Journal Article
LanguageEnglish
Published Elsevier B.V 14.02.2002
Subjects
Antioxidants
Apple
Phospholipids
Preharvest temperature
Superficial scald
Antioxidants
Preharvest temperature
Apple
Phospholipids
Superficial scald
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Summary:‘Starking Delicious’ apples were harvested at weekly intervals from two orchards located at 500 and 800 m elevation. The number of hours below 10 °C accumulated in the orchard was measured. Flesh firmness, soluble solids content, starch index, internal ethylene concentration, colour, fatty acid composition of peel phospholipids and estimated “antioxidant” concentration (OD-200 nm values) of fruit also were measured at each harvest date, and related to flesh firmness, soluble solids and superficial scald incidence of fruit after storage. Our data confirm that the exposure of fruit to low temperatures (below 10 °C) before harvest could trigger adaptive changes that increase tolerance to cold storage.
ISSN:0304-4238
1879-1018
DOI:10.1016/S0304-4238(01)00298-9