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This research investigates the impact of storage conditions on the quality and preservation of 'Shalimar' apples, a relatively new cultivar known for its resistance to apple scab and powdery mildew. The study explores the efficacy of different storage techniques such as regular atmosphere (RA), controlled atmosphere (CA), and dynamic controlled atmosphere with CO2 Monitoring (DCA-CD), as well as the integration of 1-methylcyclopropene (1-MCP) at different storage temperatures (1 °C and 3 °C). Various fruit quality parameters were monitored under different storage conditions, including firmness, titratable acidity, total soluble solids, background color, respiration, ethylene production, and volatile compounds. The results indicate that the controlled atmosphere (CA) at 1 °C emerges as an efficient method for long-term storage. However, it is noted that CA storage may impact the apple aroma, emphasizing the need for a balance between preservation and consumer acceptability. On the other hand, DCA-CD at variable temperatures (approximately 2.5 °C) offers a promising approach for maintaining fruit quality and a higher concentration of volatile compounds. Integrating 1-MCP enhances firmness, but its impact varies across storage conditions. Principal component analysis (PCA) provides insights into the relationships between storage conditions, fruit quality, and volatile compounds. This study contributes valuable insights into optimizing storage strategies for ‘Shalimar’ apples, addressing sustainability and quality preservation in apple production.

This study investigated the effects of pre-harvest calcium (Ca) application on apple fruit ascorbic acid (AsA) concentration and mineral contents in the cultivars ‘Braeburn’, ‘Fräulein’, ‘Pinova’, ‘Topaz’ and ‘Elstar’, and core browning (CB) susceptibility in ‘Braeburn’ and ‘Fräulein’ during controlled atmosphere (CA) storage (1 °C, 1 kPa O2 plus ≤ 1 kPa CO2). Approximately eight pre-harvest Ca applications were applied during the growing season for ‘Braeburn’ and ‘Fräulein’ cultivars and one application in “spring” for ‘Pinova’, ‘Topaz’ and ‘Elstar’. In addition, data from five consecutive harvest seasons was used to assess the relationship among AsA, mineral content, and CB for ‘Braeburn’. Results showed that the impact of pre-harvest Ca was variable among cultivars; fruit Ca concentration was increased and the K/Ca ratio was reduced only in ‘Fräulein’ fruit, and AsA was increased only in ‘Braeburn’ fruit, especially in the inner cortex tissue where CB occurs. For ‘Pinova’, ‘Elstar’ and ‘Topaz’, Ca concentration was slightly higher in untreated fruit compared to Ca-treated fruit (p < 0.07). AsA increased after storage, remaining higher in ‘Braeburn’ fruit treated with Ca, especially in the outer cortex tissue. Pre-harvest Ca reduced CB in ‘Fräulein’, but CB incidences in ‘Braeburn’ were too severe (> 84%) and unaffected by Ca application. Analysis of the data from five consecutive harvest seasons showed that ‘Braeburn’ CB incidence related positively with Ca (r = 0.97, p < 0.05) and negatively with the AsA/Ca ratio (r = −0.71, p > 0.05). Our results suggest that the positive effect of pre-harvest Ca application in reducing CB incidence in ‘Braeburn’ apple, as reported by previous studies on ‘Braeburn’ apple, may be associated with increased AsA concentration, possibly due to higher synthesis and/or reduced degradation, rather than due to higher total fruit Ca concentration.

This study investigated factors influencing susceptibility and development of physiological disorders and decay expressed after long-term storage in ‘Gala’ apple fruit (Malus domestica Borkh.). Five experiments were performed over ten production years with fruit from two environmentally different orchard locations in a humid subtropical climate at 990 m (warmer) and 1415 m above sea level. Fruit were harvested at two maturity stages (early and advanced), treated or not treated with 1-methylcyclopropene (1-MCP) and stored at 0.5 °C or 2 °C in a controlled atmosphere (CA, 1.5 kPa O2 and 2.5 kPa CO2), for 240 d plus 7 d shelf life. In one experiment, fruit were stored in CA with CO2 concentrations of 1.5 or 3 kPa. The relationship between fruit mineral composition and physiological disorders was assessed in one production year. Flesh browning (FB) was the predominant disorder, followed by decay, cracking, and lenticel breakdown-wet (LB-wet). The average severity index of lenticel breakdown-dry (LB-dry), leather blotch and bitter pit were low and variable across production years. The FB index was lowest in fruit produced at the colder orchard location, early harvest, treatment with 1-MCP, and storage at 2 °C. These factors also influenced fruit softening after storage. The major source of variance of the FB index in order of decreasing contribution were harvest maturity, production year, orchard location, 1-MCP and storage temperature. Production year variability of FB index correlated positively with early summer rain and negatively with early spring temperature. A weak positive correlation was also found between FB index and fruit K+Mg/Ca ratio. Higher CA CO2 concentration increased FB in fruit stored at 0.5 °C but not at 2 °C. The same factors affected decay, cracking and LB-wet disorder similarly as for FB, except that decay and cracking were not consistently affected by storage temperature, and decay and LB-wet were not impacted by 1-MCP. Storage temperature had th

[PORT] O trabalho teve como objetivo correlacionar parâmetros de qualidade e índices de maturação de maçãs ‘Gala’ e ‘Royal Gala’ na colheita com a incidência real de “bitter pit” com a finalidade de obter coeficientes que possam ser utilizados para predição de “bitter pit” após o armazenamento em atmosfera controlada (AC). Para isso, amostras de 130 frutos da cultivar Gala, provenientes de 3 pomares comerciais foram coletadas antecipadamente, 20 dias antes, ou na colheita comercial, com exceção da cultivar Royal Gala que somente foi amostrada em dois pomares na colheita comercial. No dia posterior a cada colheita 30 frutos de cada pomar foram analisados individualmente para os seguintes parâmetros: peso, diâmetro equatorial, densidade, firmeza de polpa, sólidos solúveis, acidez titulável, índice de iodo-amido, suculência, respiração e etileno. Uma amostra paralela à utilizada nos demais parâmetro avaliados, composta de 4 repetições de 25 frutos de cada pomar, foi armazenada em 1,5kPa O2 + 3,0kPa CO2 com umidade relativa de 95% na temperatura de +0,5°C, por 5 meses. A incidência de “bitter pit” obtida após o armazenamento em AC mais 7 dias à temperatura de 20°C foi correlacionada aos parâmetros anteriormente citados. O índice de iodo amido foi o único índice de maturação que apresentou correlação significativa com a incidência de “bitter pit” para a cultivar Gala, quando colhida antecipadamente em relação à colheita comercial e para a ‘Royal Gala’ quando amostrada na colheita comercial. [ENG] The objective of this work was to verify if there is a relationship among quality parameters and maturity indices of Gala and Royal Gala apples with the incidence of bitter pit in order to obtain correlations coefficients that could be used to predict bitter pit occurrence after controlled atmosphere storage (CA). For this, samples Gala apples from 3 commercial orchards were taken 20 days before and at commercial harvest, Royal Gala apples were sampled only from two orchards at

[PORT] O trabalho teve como objetivo avaliar o método da fluorescência de clorofilas para detectar o estresse induzido em maçã, cultivar ‘Braeburn’, através de altas concentrações de CO2. As medições da fluorescência de cloroficas foram feitas com auxílio de um fluorímetro do tipo PAM (Pulse Amplitude Modulation, Alemanha). Previamente às análises, as maçãs permaneceram três horas num ambiente escuro para adaptação dos fotossistemas. Logo em seguida, foram realizadas as medições iniciais de emissão de fluorescência das clorofilas. Os frutos foram armazenados nas seguintes concentrações de CO2 por 24 horas: 0; 5; 10; 15; 20; 25 e 30kPa de CO2. Após este período foi medido novamente a fluorescência de clorofilas. Todas as análises foram realizadas à temperatura de 20ºC. As avaliações foram realizadas em três épocas: na colheita dos frutos, uma e duas semanas após a colheita. Com relação aos resultados obtidos foi possível verificar que, quanto maior a concentração de CO2, menor o valor (Fv:Fm) que representa o rendimento potencial quântico, considerado como indicador de estresse na maçã. Foi possível observar também que, o estresse provocado pelo CO2 nos frutos é reversível, pois os frutos permanecendo em atmosfera normal e então realizada nova medição da fluorescência de clorofilas, antes de uma nova aplicação de CO2, os valores (Fv:Fm) foram similares para todas as condições. No entanto, os valores obtidos nas avaliações subseqüentes foram menores que os anteriores, provavelmente, pela degradação das clorofilas. À medida que o fruto foi amadurecendo, o grau de estresse foi maior, ou seja, a diferença entre os valores (Fv:Fm) foram maiores nas avaliações após uma e duas semanas, em relação à época da colheita. Com estes resultados, pode-se buscar no futuro uma forma para previsão de certos distúrbios fisiológicos que, normalmente, ocorrem durante o armazenamento de maçãs em atmosfera controlada causados pelo uso de CO2 neste sistema de armazenamento. [ENG] The aim of

[POR] O objetivo deste trabalho foi avaliar condições de armazenamento sobre a qualidade sensorial de caqui ‘Fuyu’. As condições de armazenamento foram: armazenamento refrigerado (AR); atmosfera controlada (AC) >10kPa O2 + 15kPa CO2; AC >10kPa O2 + 20kPa CO2; AC 0,5kPa O2 + 5kPa CO2; AC 0,5kPa O2 + 15kPa CO2, em delineamento inteiramente casualizado. As avaliações foram realizadas após três meses de armazenamento a –0,5°C seguido de três dias de exposição a 20°C. Na análise sensorial da cor, sabor e textura os provadores rejeitaram os frutos que permaneceram em AR, devido ao aspecto visual com escurecimento da epiderme. Com relação ao odor, os frutos que estavam na condição 0,5kPa O2 + 5kPa CO2 apresentaram maior aceitabilidade. Os provadores que preferem caqui firme consideraram frutos com melhor textura aqueles armazenados nas condições 0,5kPa O2 + 15kPa CO2; >10kPa O2 + 15 e 20kPa CO2 que apresentaram maior firmeza de polpa. Concluise que as condições de AC proporcionaram aos caquis ‘Fuyu’ melhores qualidades sensoriais que os frutos acondicionados em AR. As condições de AC avaliadas não diferiram entre si com relação às qualidades sensoriais. [ENG] The aim of this work was to evaluate the storage conditions on the sensory analysis of Fuyu persimmon fruits. The storage treatments were [1] cold storage (AR); [2] controlled atmosphere (CA) >10kPa O2 + 15kPa CO2; [3] (CA) >10kPa O2 + 20kPa CO2; [4] (CA) 0.5kPa O2 + 5kPa CO2; [5] (CA) 0.5kPa O2 + 15kPa CO2 using a randomised experimental design. The sensory evaluations were carried out after 3 months storange at –0.5°C plus 3 days at 20°C. For sensory analysis sky colour, flavour und texture were assessed. The sensory assessors rejected any fruit showing visual skin browning due to cold storage damage. Fruit stored in 0.5kPa O2 + 5kPa CO2 had the highest acceptability for flavour. The sensory assessor preferred persimmon fruit with a firm texture from either the 0.5kPa O2 + 15kPa CO2; >10kPa O2 + 15 e 20kPa CO2 stora