Low oxygen pre-storage treatment is effective in reducing chilling injuries of deciduous fruit
by Edna Pesis; Oleg Feygenberg; Revital Sabban-Amin; Susan E. Ebeler; Elizabeth J. Mitcham; Ruth Ben-Arie
International Journal of Postharvest Technology and Innovation (IJPTI), Vol. 4, No. 1, 2014

Abstract: Apple and pear fruits stored at low temperatures may suffer from chilling injury symptoms, caused by oxidative stress. Application of a low-oxygen (LO₂) atmosphere (0.5%) for 10 d at 20°C or 500 ppb 1-methylcyclopropene (1-MCP) at 20°C for 24 h, prior to cold storage at 0°C, were equally effective in reducing superficial scald on 'Granny Smith' apples, after six months of cold storage at 0°C plus seven days at 20°C. Compared to untreated control fruit, the LO₂ and 1-MCP-treated fruit produced less ethylene, α-farnesene and its oxidation product, 6-methyl-5-hepten-2-one (MHO), as determined by SPME/GC-MS technique. In addition, LO₂ pretreatment applied to Californian 'Bartlett' or Israeli 'Spadona' pears, was effective in reducing superficial scald, senescent scald and internal breakdown, after 4-4.5 months of cold storage at -1°C or 0°C, respectively, plus five to seven days at 20°C. We assume that LO₂ and 1-MCP pretreated fruit remained free of physiological disorders, due to the reduced production of ethylene and the oxidation product MHO during cold storage.

Online publication date: Sat, 30-Aug-2014

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