ISHS Acta Horticulturae 157: Postharvest Handling of Vegetables
THE INFLUENCE OF PREHARVEST CONDITIONS ON THE QUALITY OF STORED FRUITS |
| Author: | R.O. Sharples |
| Abstract:
The postharvest physiology of fresh fruits and vegetables can be affected markedly by the climatic and agronomic factors which influence the development of the crop in the field. In apples, for example, climatic factors influence the time of ripening as well as determining the degree of susceptibilty of the fruit to storage disorders. Using meteorological data, equations have been derived to predict the risk of low temperature injury, core flush and superficial scald in any given year. Data from survey and field experiments have demonstrated relationships between fertilizer usage and soil management practices and the mineral composition and subsequent storage quality of apple fruits. Standard fruit concentrations of N, P, K, Ca and Mg are now used as a basis for assessing the storage potential of particular apple varieties stored under specified conditions. Modifications in orchard nutrition including the use of sprays to supplement Ca and P have reduced variability and improved storage potential. Growth regulator sprays sometimes modify fruit ripening and susceptibility to specific storage disorders; it is evident that differences in endogenous hormonal factors may also contribute to variability in the storage potential of fruits. Susceptibility to rotting, scald and Ca-dependent disorders can be partly overcome by postharvest chemical treatments. Harvesting at the optimum stage of maturity and storing the fruit under carefuly controlled atmosphere conditions also helps overcome variable storage quality. In future, increasing attention will be paid to the effects of the newer types of growing systems on the eating quality and nutritional value of the crop. Although this paper is concerned with the storage of some fruits, similar experimental procedures are likely to be applicable to studies on the influence of pre-harvest conditions on the storage qualities of most other fruits and many vegetables. | |
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