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Comparison of fruit attributes of ‘Fuji’ apple strains at harvest and after storage

Authors :
Marcelo José Vieira
Cassandro Vidal Talamini do Amarante
Karyne Souza Betinelli
Luiz Carlos Argenta
Cristiano Nunes Nesi
Thyana Lays Brancher
Source :
Scientia Horticulturae. 272:109585
Publication Year :
2020
Publisher :
Elsevier BV, 2020.

Abstract

Commercial apples are graded primarily by appearance and many new 'Fuji' apple strains have been planted in commercial orchards because of the enhanced red color of their skin. The fruit of most apple strains selected for skin color do not differ; however, some apple strains may produce fruit with different firmness and soluble solid content (SSC). This study compared the fruit quality and maturity of three 'Fuji' apple strains ('Fuji Suprema', 'Mishima', and ‘Fuji Select') grown in experimental orchards in southern Brazil. Fruit were harvested at two maturity stages: early, which were stored in air; and advanced, which were stored in a controlled atmosphere (CA). Storage conditions were selected to induce the development of different physiological disorders. Fruit quality was assessed one day after harvest and after 210 days of storage at 0.8 °C plus seven days at 22 °C, over three growing seasons. Skin color was the main variable that distinguished fruits of the three strains. The extent of red coloration was greater on the surface of 'Fuji Suprema’ apples than on 'Mishima’ or 'Fuji Select’, especially for early-harvest fruit. The pattern of fruit maturation on the tree was the same for the three strains and they showed similar starch index, SSC, and titratable acidity; flesh firmness was slightly (

Details

ISSN :
03044238
Volume :
272
Database :
OpenAIRE
Journal :
Scientia Horticulturae
Accession number :
edsair.doi...........19d3a57d43d4a94c3a0e611564f77c44
Full Text :
https://doi.org/10.1016/j.scienta.2020.109585