Effect of a low oxygen atmosphere combined with 1-MCP pretreatment on preserving the quality of 'Rojo Brillante' and 'Triumph' persimmon during cold storage
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Cita bibliográficaBesada, C., Novillo, P., Navarro, P., Salvador, A. (2014). Effect of a low oxygen atmosphere combined with 1-MCP pretreatment on preserving the quality of 'Rojo Brillante' and 'Triumph' persimmon during cold storage. Scientia Horticulturae, 179, 51-58.
For the purpose of prolonging the storage of ‘Rojo Brillante’ and ‘Triumph’, the main persimmon varieties cultivated in Spain, the effect of a controlled atmosphere based on 4–5% O2 + N2, applied alone or in combination with 1-MCP pretreatment, was evaluated herein after storage at 1 °C for up to 90 days and subsequent simulated shelf life conditions at 20 °C. Our results showed for the first time that ‘Triumph’, a cultivar hitherto considered insensitive to chilling injury when cultivated under Spanish conditions, manifests flesh gelling and drastic fruit softening during cold storage, both of which are important symptoms of chilling injury in persimmon. ‘Rojo Brillante’ and ‘Triumph’ fruit showed different responses to the controlled atmosphere (CA) conditions studied. For ‘Rojo Brillante’, the combination of CA and 1-MCP pretreatment substantially alleviated chilling injury (flesh softening and gelling). However, all the fruit stored under CA, pretreated with 1-MCP or not, manifested internal flesh browning. For ‘Triumph’ fruit, the combined use of 1-MCP pretreatment and CA storage retarded fruit softening and markedly alleviated flesh gelling. This treatment was not associated with manifestations of internal disorders, and helped extend the storage period up to 90 d, plus 5 d at 20 °C. CA-exposed fruit also displayed considerably fewer black spots caused by Alternaria alternata. Therefore, although the 1-MCP pretreatment and CA storage combination based on 4–5% O2 + N2 must be considered a useful technology to prolong the storage of ‘Triumph’ as it preserves internal and external fruit quality, it is necessary to optimise the appropriate CA storage conditions for ‘Rojo Brillante’.