how to get and preserve good quality in apples – a short survey
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How to get and preserve good quality in apples – a short survey. Factors affecting apple quality. Bruising/Mechanical damage Physiological disorders Bitter Pit Scald Water core Sunburn (sunscald) Internal browning Calcium Temperature management Storage atmosphere. - PowerPoint PPT PresentationTRANSCRIPT
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How to get and preserve good quality in apples – a short survey
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Factors affecting apple quality
• Bruising/Mechanical damage• Physiological disorders
– Bitter Pit– Scald– Water core– Sunburn (sunscald)– Internal browning
• Calcium• Temperature management• Storage atmosphere
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Bruising/ Mechanical damage
• Increased water losses• Shortened storage life• Decreased product value
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Mechanical damage
• Bruising (skin still intact) which may be caused by f.ex.:– Picking in wet weather– No padding in wooden boxes– Rough transport conditions– Rough handling in sorting/ packing
house– Overfilled boxes in pallets
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Mechanical damage
• Cuts (healed and not healed) which may be caused by f.ex.:– Nails– Edges in boxes– Sorting/ packing equipment– Overfilled boxes
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Careful picking of dry apples
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Careful transfer to padded bins
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Careful transfer from bins to sorting equipment
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Proper sorting equipment
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Careful packing
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Careful packing
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Bitter pit in apples
Groups of cells with low calcium levels and therefore rapid senescence
Necrotic (dead) cells under the skin, first around the blossom end, later devloping over the rest of the fruit
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Bitter pit
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Development of bitter pit
Bitter pit usually develops after storage, when the fruit it brought out into higher temperatures, maybe after arriving at the destination and when displayed in a shop
Longer storage increases the risk
Bitter pit may, in very severe cases develop while the fruit is still sitting on the tree but this is unusual.
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Risk factors for bitter pit
• Strong vegetative growth in trees• Large fruits• Low calcium levels• High availability of nitrogen in late
season• Late harvests
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Belle de BoskoopCox OrangeGolden deliciousGranny SmithMarigoldJonathanGravenstein
More sensitive Less sensitive
Varietal differences – bitter pit
MacintoshSpartanLoboGalaFuji’
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As low calcium levels are central in the development of bitter pit, factors that affect fruit Calcium levels have to be paid attention to.
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Scald
Irregular patches of brown (damaged cells) on the fruit skin.
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Scald in apples
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Scald •Probably a type of chilling injury
•Usually occurs after 3 months of storage
•Develops 3-7 days after warming the fruit
•Connected to low levels of calcium but not as strongly as bitter pit
•Decreases with late harvest
•Decreases in low oxygen storage
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Varying susceptibility to Scald
Susceptible varietiesGranny SmithGolden delicious
Moderately susceptible varietiesGalaFuji
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A late harvest
• May increase the risk for bitter pit– But
• May decrease the risk for scald!!!
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Watercore
• Watersoaked regions in the flesh near the core and vascular bundles.
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Risk factors for water core
• Large fruit– Excessive thinning– High leaf to fruit ratio
• Low fruit calcium• High fruit nitrogen• High light exposure• Late harvests
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Sunburn (sunscald)
White, tan or yellow patches on the sun side of the fruit.
Injured areas can turn brown on the tree.
Injury to the flesh can occur.
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Risk factors for sunscald
• Apple production in – high temperatures, and– Clear skies
• Heavy crops• Water stress• Low calcium concentration• Heavy crops• Granny Smith
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Internal browning
Brown discolouration in the flesh, often in or near the core.
Symptoms are seen early in storage and may increase in severity.
Probably a CO2 injury
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Risk factors for internal browning
• Late harvest
• High CO2 in storage
• Delayed cooling after harvest• Temperatures above 3º in storage• Bad ventilation in storage
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Calcium in the mainatinance of apple quality
• Storability of apples is related to fruit Calcium levels (and K/Ca ratio)
• Many physiological disorders have been connected with low calcium levels in apples– Bitter pit– Scald– Sunburn– Watercore
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Calcium uptake and water
• Calcium from the ground is transported by the water taken up by the tree. – So little water menas little calcium
to the fruit
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Calcium uptake and soil types
• A light sandy soild dries out much quicker than a clay soil.
So, in a dry spring, the risk for calcium deficiency is greater on a light sandy soil
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Calcium uptake in time
• Most of the calcium in apples is taken up during the first 6 weeks after flowering.– So a dry spring means less calcium
to the fruit
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Calcium content and autumn rains
– BUT, a lot of water late in the season, will not bring much more calcium.
– Instead it promotes an increase of fruit size which ”dilutes” the calcium in the fruit.
– Thus, when a dry spring is followed by a wet autumn, the risk for low calcium in fruits increases.
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Calcium and pips (seeds)
• Pips (i.e. the auxin in the seeds) help attract Calcium to the fruit– Hence, a greater number of pips in the fruit
means a lower risk for low calcium levels
• Some varieties require crosspollination.– The further away the pollinating variety is,
the lower the number of seeds.
• As a rule of thumb, a pollinating variety should not be further than 25 meters away.
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Proper pollination is essential in some varieties
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Leaf/ fruit ratio and calcium levels in fruit
• A large leaf/ fruit ratio will increase the risk for low calcium levels. Measures that increase leaf/ fruit ratio will therefore increase the risk for bitter pit.– Severe pruning– Young trees– Lots of available nitrogen
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Proper pruning is required to ensure fruit quality
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Temperature
• Temperature has an effect on a number of processes that influence quality and storage life– Respiration– Water losses– Ethylene production– Effect of ethylene in the air– Rate of enzyme activity
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Carrot shelf life in different temperatures
Storage life, days
Temperature in degrees celsius
Carrots
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Ascorbic acid loss in parsley stored at different temperatures
Ascorbic acidmg/ 100g fw parsley
Weeks in storageharvest
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Temperature management
• Rapid cooling after harvest• Keeping an unbroken cold chain
after harvest
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Storage atmosphere
• CA – controlled atmosphere– Low oxygen– Increased carbon dioxide
• ULO – Ultra low oxygen– A type of CA with oxygen levels under
1 %
• Is a complement to low temperature but cannot replace it
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Cultivar Oxygen,
%
Carbon dioxide,
% Temp,
degrees C Storage, months
Braeburn 1.8 1.0 0.7 "6-9
Fuj i 1.4 1.0 0.3 "7-11
Gala 1.7 1.6 1.3 "2-9
Golden Delicious 1.6 2.3 0.5 "7-11
Granny Smith 1.4 2.0 0.6 "7-11
I dared 2.1 2.5 1.9 "7-10
J onagold 1.4 2.7 0.9 "5-10
McI ntosh 2.1 2.9 2.5 "5-10
Red deicious 1.6 1.8 0.0 "6-11
Royal Gala 1.7 1.8 "-0.0 "5-8
Source: University of California
Average optimum levels in CA-storage of popular apple varieties
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Low, but non freezing, temperatures are essential for retaining apple quality
Thank you for your attention