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Differences in Ethylene and Fruit Quality Attributes during Storage in New Apple Cultivars
Jingi Yoo,Jinwook Lee,Soon-Il Kwon,Kyeong Ho Chung,Dong Hoon Lee,In Myung Choi,James P. Mattheis,In-Kyu Kang 한국원예학회 2016 원예과학기술지 Vol.34 No.2
Physiological characteristics of five new apple cultivars from the Korean apple breeding program were evaluated as a function of harvest time and storage after harvest. Internal ethylene concentration (IEC), flesh firmness, soluble solids concentration (SSC), and titratable acidity (TA) were measured in ‘Summer Dream’, ‘Summer King’, ‘Green Ball’, ‘Picnic’, and ‘Hwangok’ apples at harvest, during shelf life at 20℃, and one day after cold storage at 0.5℃ in air. IEC increased during shelf life in ‘Summer Dream’, ‘Summer King’, and ‘Green Ball’ but not in ‘Picnic’ or ‘Hwangok’, regardless of harvest time. Flesh firmness decreased towards harvest time and decreased gradually with time in cold storage only in the former three cultivars. In turn, IEC increased during cold storage in the first three cultivars but not for the last two cultivars, irrespective of harvest time. Changes in SSC and TA did not consistently relate to harvest time or storage period but TA tended to decrease as IEC increased. Furthermore, IEC was negatively correlated with flesh firmness except in the ‘Green Ball’ cultivar but the significance level was much greater in ‘Summer Dream’ and ‘Summer King’ (p < 0.0001) than in ‘Picnic’ (p < 0.01) or ‘Hwangok’ (p < 0.05) cultivars. Flesh firmness was positively correlated with TA in the first three cultivars but not in the last two cultivars. Overall, the results indicate that cultivars for which IEC increased after harvest had reduced flesh firmness and TA after storage.
Jingi Yoo,In-Kyu Kang,Seulgi Ryu,Nay Myo Win,Jinwook Lee 한국원예학회 2019 원예과학기술지 Vol.37 No.3
Astringent persimmon (Diospyros kaki Thunb.) fruit are treated with high levels of CO₂ or alcohol treatments to remove bitterness, but additional treatments are needed to maintain fruit firmness for long-term cold storage. Currently, 1-methylcyclopropene (1-MCP) is widely employed to maintain fruit firmness during cold storage. The objective of this study was to evaluate the effects of application timing of a combination of deastringency and 1-MCP treatments on fruit quality attributes and the incidence of physiological disorders in the cold-stored astringent persimmon fruit of two cultivars, ‘Tonewase’ and ‘Sangjudungsi’. Fresh weight loss gradually increased in ‘Tonewase’, regardless of the timing of the deastringency and 1-MCP treatment. However, the 1-MCP treatment alone resulted in the smallest loss of fresh weight compared with the other treatments in ‘Sangjudungsi’. Fruit firmness was highly maintained by the 1-MCP treatment, regardless of cultivar and application timing. Furthermore, the soluble solids content (SSC) was not affected by the 1-MCP treatment, but was significantly reduced by the deastringency treatment. The SSC was highly retained in ‘Sangjudungsi’. The variation in various color variables was greater in ‘Sangjudungsi’ fruit than in ‘Tonewase’ fruit. Compared with the other treatments, the combination of 1-MCP and deastringency treatments significantly reduced all color variables at both of the peel regions of ‘Tonewase’ fruit. Fruit softening, decay, and wilting rates were highest in the combined 1-MCP and deastringency treatments in ‘Tonewase’ fruit. On the other hand, ‘Sangjudungsi’ was relatively less susceptible to physiological disorders during cold storage. Overall, our results show that astringent persimmon cultivars require individually-tailored management techniques immediately before cold storage to retain fruit quality.
Jingi Yoo,권혜원,권중근,NAY MYO WIN,In-Kyu Kang 한국원예학회 2022 원예과학기술지 Vol.40 No.5
We evaluated the effects of salicylic acid (SA) and 1-methylcyclopropene (1-MCP) treatments on fruit quality and the softening-related cell wall materials and hydrolase activities of ‘Hwangok’ apples during cold storage and cold storage plus seven days under shelf-life storage conditions. -1 Fruits were dipped in a SA solution (3 mM), fumigated with 1-MCP (1 µL·L ), or subjected to a combined SA+1-MCP treatment, followed by cold storage (0°C) and seven-day shelf-life storage (20°C) for up to 180 and 180 + 7 days. Under both storage conditions, fruits treated with 1-MCP and SA+1-MCP exhibited higher firmness and titratable acidity levels as well as lower internal ethylene concentrations, respiration rates, and weight loss values than the controls and SA-treated apples. The peel color indicators a* and b* were also lower in 1-MCP- and SA+1-MCP-treated apples than in controls and SA-treated apples. Total sugar and uronic acid levels were increasingly solubilized, and the activities of cell wall hydrolases, except for that of β-xylosidase, were higher in controls and SA-treated fruits than in 1-MCP and SA+1-MCP-treated apples. Therefore, our results suggest that the 1-MCP treatment is effective for maintaining fruit quality and extending the shelf life of ‘Hwangok’ apples during cold storage and under shelf-life storage conditions. The SA treatment alone did not extend the storage life of ‘Hwangok’ apples. Additional key words: Flesh firmness, internal ethylene concentration, softening, total sugar content, uronic acid content
Jingi Yoo(유진기),In-Kyu Kang(강인규),Jun-yeun Park(박준연),Kyoung-ook Kim(김경욱),Nay Myo Win(나이묘위),Seulgi Ryu(류슬기),Dae Hyun Kim(김대현),Myoung-Gun Choung(정명근),Jinwook Lee(이진욱) (사)한국생물환경조절학회 2016 생물환경조절학회지 Vol.25 No.4
본 연구는 ‘상주둥시’ 감을 3개월동안 -1, 0.5, 3℃에 저장하면서 감 과실의 과실품질 변화와 저장장해 증상에 미치는 영향을 구명하고자 실시하였다. 저장온도에 따른 감 과실의 에틸렌 발생량은 저장온도가 낮을수록 그 발생량이 낮았으나 호흡율은 영향을 받지 않았다. 과실의 경도는 모든 처리구들에서 저장기간이 길어지면서 감소하였고 저장온도가 높을수록 과실 경도의 저하는 더 빠르게 진행되었다. 또한 저장기간이 길어지고 저장온도가 높을 수록 과실의 연화가 급속히 진행되었다. 과실의 감모율도 저장온도가 높을수록 증가하였고, 가용성 고형물 함량도 저장온도가 낮을수록 더 높게 유지되었다. 감 과실의 과정부와 과실측면의 과피색 L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP> 값의 변화는 저장온도 -1℃와 0.5℃에서는 저장기간에 따른 차이를 거의 보이지 않았으나, 3℃처리구에서는 과피색의 변화가 현저히 적었다. 저장중 발생하는 생리장해증상인 과피흑변, 과실연화 및 부패정도는 온도가 높을수록 그 증상이 심하게 발생하여 과실품질이 현저히 감소하였다. The objective of this study was to evaluate the effect of storage temperature on fruit quality attributes and physiological disorders including peel blackening in ‘Sangjudungsi’ persimmon (Diospyros kaki Thunb.) fruit stored in air at -1, 0.5 or 3℃ for up to 3 months. Higher storage temperature reduced ethylene production but not respiration rate, compared with lower storage temperature. Flesh firmness decreased continuously as storage time passed but firmness was reduced rapidly in the fruits stored at higher storage temperature. Fresh weight loss increased at higher storage temperatures. Soluble solids content was higher at lower storage temperature than at higher storage temperature. All color variables (L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP>) were reduced by lower storage temperature, compared with higher storage temperature, regardless of tissue regions. Fruit softening increased as storage duration advanced and with the increase in storage temperature. Results indicated that the ‘Sangjudungsi’ persimmon fruits stored at higher storage temperature (3oC) could not retain fruit quality properly on account of lower flesh firmness and higher incidence of peel blackening and fruit decay, compared with lower storage temperature.
Jingi Yoo,Haram Jung,Nay Myo Win,Jung-Geun Kwon,Young-Je Cho,Hee-Young Jung,Dong Hoon Lee,In-Kyu Kang 한국원예학회 2020 원예과학기술지 Vol.38 No.6
We investigated the effects of 1-methylcyclopropene (1-MCP, SmartFresh<SUP>TM</SUP>) concentrations on fruit quality attributes associated with softening and cell wall metabolism in ‘Honggeum’ apples. Fruits were treated with 0, 0.5, or 1 μL·L<SUP>-1</SUP> 1-MCP and stored at 0 ± 1°C for up to 6 months. In comparison with the untreated fruits, both 1-MCP concentrations similarly reduced the internal ethylene concentration and delayed the reduction in firmness and titratable acidity; however, weight loss and soluble solids content were less affected by 0.5 μL·L<SUP>-1</SUP> 1-MCP compared with 1 μL·L<SUP>-1</SUP> 1-MCP. Peel color variables (L<SUP>*</SUP> and b<SUP>*</SUP>) were not changed by either 1-MCP treatment on both the sunlit and shaded sides. Only the a<SUP>*</SUP> value on the shaded side was slightly decreased among untreated fruits at 3 and 4 months in comparison with 0.5 μL·L<SUP>-1</SUP> 1-MCP-treated fruits. The uronic acid and total sugar contents of the cell wall and cell wall hydrolase of the enzyme activities (α- galactosidase, β-galactosidase, β-glucosidase, β-arabinosidase, β-xylosidase, and α-mannosidase) were much greater in fruits treated with 1 μL·L<SUP>-1</SUP> 1-MCP than in fruits treated with 0.5 μL·L<SUP>-1</SUP> 1-MCP and in untreated fruits. Overall, the results suggested that 1 μL·L<SUP>-1</SUP> 1-MCP may be an effective concentration to retain fruit quality attributes and delay fruit softening in ‘Honggeum’ apples during cold storage by reducing enzymatic activities related to cell wall hydrolysis.
Differences in Ethylene and Fruit Quality Attributes during Storage in New Apple Cultivars
Yoo, Jingi,Lee, Jinwook,Kwon, Soon-Il,Chung, Kyeong Ho,Lee, Dong Hoon,Choi, In Myung,Mattheis, James P.,Kang, In-Kyu Korean Society of Horticultural Science 2016 원예과학기술지 Vol.34 No.2
Physiological characteristics of five new apple cultivars from the Korean apple breeding program were evaluated as a function of harvest time and storage after harvest. Internal ethylene concentration (IEC), flesh firmness, soluble solids concentration (SSC), and titratable acidity (TA) were measured in 'Summer Dream', 'Summer King', 'Green Ball', 'Picnic', and 'Hwangok' apples at harvest, during shelf life at $20^{\circ}C$, and one day after cold storage at $0.5^{\circ}C$ in air. IEC increased during shelf life in 'Summer Dream', 'Summer King', and 'Green Ball' but not in 'Picnic' or 'Hwangok', regardless of harvest time. Flesh firmness decreased towards harvest time and decreased gradually with time in cold storage only in the former three cultivars. In turn, IEC increased during cold storage in the first three cultivars but not for the last two cultivars, irrespective of harvest time. Changes in SSC and TA did not consistently relate to harvest time or storage period but TA tended to decrease as IEC increased. Furthermore, IEC was negatively correlated with flesh firmness except in the 'Green Ball' cultivar but the significance level was much greater in 'Summer Dream' and 'Summer King' (p < 0.0001) than in 'Picnic' (p < 0.01) or 'Hwangok' (p < 0.05) cultivars. Flesh firmness was positively correlated with TA in the first three cultivars but not in the last two cultivars. Overall, the results indicate that cultivars for which IEC increased after harvest had reduced flesh firmness and TA after storage.