ISHS Acta Horticulturae 1194: VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues
Influence of preharvest treatment with some organic acids on polyphenol oxidase and peroxidase activities and blossom end browning incidence in 'Anna' apples |
| Authors: | M.Z. Sultan, M. El-Danasoury, H. Yossif, M. Elbagoury |
| Keywords: | enzymatic browning, firmness, 'Anna' apple, antioxidants |
| DOI: | 10.17660/ActaHortic.2018.1194.72 |
| Abstract:
Blossom end browning (BEB) is a common physiological disorder which causes high economic losses of 'Anna' apple (Malus domestica Borkh.) production. Polyphenol oxidase (PPO) and peroxidase (POD) are directly related to browning, and decrease in their activities will lead to an induced resistance to browning. This study aimed to investigate the effect of preharvest spraying with antioxidants on PPO and POD activities and the incidence of BEB in 'Anna' apples. 'Anna' apple trees were sprayed, both foliage and fruits, with one of the following solutions: tap water (control), 400 ppm ascorbic acid (AA), 1 mmol-1 salicylic acid (SA), and 1 mmol-1 citric acid (CA). Application of the foliar spray was achieved 3 times in all treatment began 6 weeks before harvest and repeated twice at two weeks interval. Mature 'Anna' apple fruits were harvested and put in one layer in carton boxes and stored under room conditions (25±3°C and 55% relative humidity) up to full ripening. The results showed that preharvest spraying with antioxidants reduced the respiration rate, delayed fruit softening, suppressed PPO and POD activities, and hence, delayed the incidence of BEB in 'Anna' apples. The role of antioxidants in delaying browning and decreasing BEB incidence has been discussed. | |
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