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Alternative strategies to control scald of apples and some biochemical bases.

机译：控制苹果烫伤和某些生化基础的替代策略。

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Scald is a pervasive physiological disorder of apples and pears induced by storage at refrigerated temperatures in air or long term controlled atmosphere (CA). Scald has the potential to destroy the market value and utility of millions of tons of apples and pears annually unless the fruits are treated with a postharvest drench with diphenylamine (DPA) or ethoxyquin along with a fungicide. Numerous countries have banned the use of DPA and prohibited importation of fruits so treated. The objectives of these studies were to develop alternative strategies to control scald of apples to avoid applying postharvest treatment with the scald inhibitor DPA and to ensure fruit quality and food safety. The physiological and biochemical bases of apple scald were also investigated.; Granny Smith and Law Rome apples were placed under hypobaric storage immediately after harvest or after 0.5, 1, 2, 3, 3.5, 4, 4.5, 5 or 6 months storage in air at 1°C to determine the effects of delaying imposition of hypobaric storage on ripening and scald development and production of α-farnesene and its oxidation product 6-methyl-5-heptene-2-one (MHO). Fruits did not scald during hypobaric storage or afterwards when transferred to static air at one atmosphere continuously for 4 months if they were placed under hypobaric conditions within one month after harvest while held in air at 1°C; after 3 months delay, scald development was similar to that for fruits stored in air. MHO accumulated in the epicuticular wax when fruits were placed under hypobaric storage after one month delay in air. MHO in the epicuticular wax of fruits stored hypobarically after 2 or more months delay was released upon transfer of fruits to 20°C; MHO accumulated in direct proportion to the duration of the delay to hypobaric storage. Hypobaric ventilation apparently removes scald-related volatile substances including α-farnesene and MHO that otherwise accumulates and partitions into the epicuticular wax of fruits stored in air at atmospheric pressure.; Scald susceptible and not susceptible cvs. fruits were treated with different concentrations of ethanol vapor and different durations. Fruits were then stored in 3% O2 with 0% CO2 in flow-through CA and in air at 1°C. The treatments with 6000 μL.L-1 ethanol vapor for 2 weeks were more effective for scald control than the other treatments; higher levels of ethanol for over 2 months caused fruit injury and off-flavor. Ethanol vapor treatments reduced the rate of MHO production.; Fruits were treated with initial low O2 stress (ILOS) at different levels of low O2 and various durations and then stored in different CA storage conditions and air at 0.5–1°C. Superficial scald was markedly reduced by ILOS at 0.5% O2 for up to two weeks followed by air storage. With CA storage at 3% O2 with 0% CO2, following 0.5% and 0.25% ILOS for 2 weeks reduced scald; and with CA at 1.5% O2 with 3% CO2, scald was prevented. ILOS at 0.25% O 2 for two weeks or also when followed with an additional two weeks of low O2 stress after 2 months of the storage were the most effective treatments regimens for scald control. The production of α-farnesene and MHO was inhibited by ILOS and CA at 1.5% O2. The 0.25% O 2 ILOS caused stronger inhibition on α-farnesene and MHO production than 0.5% O2 ILOS. Collectively, this results suggest that the accumulation of MHO is highly related to scald development of apples. A commercial test of initial low O2 stress confirmed the efficacy of ILOS for controlling scald.
机译：烫伤是苹果和梨的一种普遍的生理性疾病，由冷藏在空气中或长期受控气氛（CA）中的冷藏引起。除非使用采摘后用二苯胺（DPA）或乙氧基喹与杀真菌剂处理过的水果处理，否则Scald每年可能会破坏数百万吨苹果和梨的市场价值和实用性。许多国家禁止使用DPA，并禁止进口经过如此处理的水果。这些研究的目的是开发替代策略来控制苹果的烫伤，避免在收获后使用烫伤抑制剂DPA进行处理，并确保水果质量和食品安全。还研究了苹果烫伤的生理和生化基础。格兰尼·史密斯（Granny Smith）和罗姆·罗姆（Law Rome）苹果在收获后立即或在1°C的空气中存放0.5、1、2、3、3.5、4、4.5、5或6个月后立即置于低压储藏中，以确定延迟施加低压的影响α-法呢烯及其氧化产物6-甲基-5-庚烯-2-酮（MHO）的成熟储存和大规模开发生产。如果在收获后的一个月内将果实置于减压条件下并保持在1°C的空气中，则在减压保存期间或随后在一个大气环境中连续转移了4个月后，果实不会结垢。延迟3个月后，结垢的发育与空气中储存的果实相似。在空气中滞后一个月后，将果实置于低压储藏下，MHO累积在表皮蜡中。在将果实转移至20°C后，经过2个月或更长时间延迟减压保存的果实表皮蜡中的MHO释放； MHO与减压保存的延迟时间成正比。低压通风显然去除了与烫伤有关的挥发性物质，包括α-法呢烯和MHO，这些物质否则会累积并分配到常压空气中储存的水果的表皮蜡中。烫伤易感和不易感的简历。水果用不同浓度的乙醇蒸气和不同的持续时间处理。然后将水果储存在3％O 2 和0％CO 2 的流通CA中，并在1°C的空气中存储。用6000μL.L-1乙醇蒸气处理2周比使用其他方法对烫伤控制更有效。超过2个月的较高乙醇含量会导致水果伤害和异味。乙醇蒸气处理降低了MHO的产生速率。在不同的低O 2 水平和不同的持续时间下，用初始的低O 2 胁迫（ILOS）处理水果，然后将其存储在不同的CA储存条件和0.5–1的空气中℃。在0.5％O 2 处的ILOS可以显着减少表面烫伤达两周，然后进行空气储存。 CA的存储量为3％的O 2 和0％的CO 2 ，随后分别有0.5％和0.25％的ILOS减少了2周的烫伤；并且当CA为1.5％O 2 和3％CO 2 时，可以防止烫伤。 0.25％O 2 的ILOS持续两周，或者在存储2个月后又出现两周O 2 低压力时，是最有效的治疗方案烫伤控制。 ILOS和CA在1.5％O 2 下均抑制了α-法呢烯和MHO的生成。 0.25％O 2 ILOS比0.5％O 2 ILOS对α-法呢烯和MHO产生的抑制作用更强。总体而言，该结果表明，MHO的积累与苹果的结垢发育高度相关。初始低O 2 应激的商业测试证实了ILOS可以控制烫伤。

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