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http://dx.doi.org/10.7235/hort.2012.12112

Effects of Aminoethoxyvinylglycine Application and Heat Treatment on Fruit Quality of 'Fuji' Apples during CA Storage  

Kweon, Hun-Joong (Apple Research Station, National Institute of Horticultural & Herbal Science)
Kim, Mok-Jong (Apple Research Station, National Institute of Horticultural & Herbal Science)
Lee, Jinwook (USDA-ARS, Tree Fruit Research Laboratory)
Choi, Cheol (Department of Horticultural Sciences, Kyungpook National University)
Yoon, Tae-Myung (Department of Horticultural Sciences, Kyungpook National University)
Kang, In-Kyu (Department of Horticultural Sciences, Kyungpook National University)
Publication Information
Horticultural Science & Technology / v.30, no.5, 2012 , pp. 527-533 More about this Journal
Abstract
This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) application and heat treatment on fruit quality of 'Fuji' apples during CA storage. AVG ($75mg{\cdot}L^{-1}$) was applied to 'Fuji' tree at 150 and 175 days after full bloom (DAFB) and the fruit were harvested at 185, 195, and 205 DAFB, respectively. Respiration rate and ethylene production of fruit applied with AVG were greatly reduced more than those in control. Flesh firmness and acidity of fruit applied with AVG were higher than those in control. Flesh browning occurred in all of the control fruit regardless of harvest date. However, AVG-treated fruits were free of flesh browning except for late harvested fruits. At 185 DAFB, 'Fuji' apples were harvested and prestorage heat treatment was done for 3 days at $38^{\circ}C$ and 6 hours at $46^{\circ}C$. Heat treatment at $38^{\circ}C$ and $46^{\circ}C$ prior to CA storage greatly reduced respiration rate and ethylene production. The incidence of flesh browning were 35%, 14%, and 5%, in control fruit, heating at $38^{\circ}C$ and $46^{\circ}C$, respectively. The titratable acidity was lower at heated apple than at controlled one.
Keywords
ethylene; flesh browning; flesh firmness; harvest date;
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