ISHS Acta Horticulturae 326: International Symposium on Pre- and Postharvest Physiology of Pome-fruit
EFFECTS OF TEMPERATURE ON BRUISING DAMAGE IN 'GRAVENSTEIN' APPLES |
| Authors: | L. Sekse, Marvel L. Opedal |
| Keywords: | Apples, cv Gravenstein, bruising, temperature |
| Abstract:
An experiment with temperature manipulations before and after mechanical injury to apples of the injury-susceptible cultivar 'Gravenstein' was conducted in September 1991. The mechanical impact on the apple surface was made by a metal weight hitting the apple from different heights. Raising the temperature of the fruit flesh to 20°C before making the injury distinctly reduced the visible damage as evaluated some days later. The reduction in discolouring was more distinct than was the physical damage measured as diameter of the injury. Similar effects were obtained by raising the storage temperature of the fruit after the injury treatment, but to a less extent; raising the temperature to 20°C for a period (few days) certainly reduced the visible injury. The reduction in discolouration was most pronounced in this case as well. The benefits of using such temperature manipulations compared to the risks of loosing storage potential and shelflife of the fruit are discussed. It is concluded that careful improvements of the packing line and adjustments during the packing is often more beneficial and less risky than using the temperature manipulations discussed. | |
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