The response of Monalisa apples to high CO2 storage conditions, harvest maturity and 1-MCP treatment.

This study aimed to determine the effects of harvest maturity, 1-MCP treatment and storage conditions with high CO2 partial pressures on ?Monalisa? apples physicochemical quality and susceptibility to physiological disorders and decay during long-term storage, plus 7 d of shelf life at 22 ◦C. The study was composed by two experiments. In Experiment 1, fruit were harvested in one growing season (2011) at the same maturity stage and were treated or not treated with 1-MCP (1 μL L-1). In Experiment 2, fruit were harvested in two growing seasons (2019 and 2020), at two maturity stages. In both experiments, all fruit were stored under CA with four CO2 partial pressure (0.5, 1.5, 3.0 and 4.5 kPa) and regular air (RA, standard of comparison) for 6 or 7 months at 0.8 ◦C, plus 7 d shelf life at 22 ◦C. CA was very effective on delaying fruit ripening, senescent disorders and decay incidences, regardless of the CO2 partial pressure. However, under CA, ?Monalisa? apples were very susceptible to CO2 injury, expressed as dark flesh browning and cavities that were exacerbated with increasing CO2 partial pressures. Therefore, ?Monalisa? apples should be stored under CA with CO2 no higher than 0.5 kPa. The response of ?Monalisa? apples to high CO2 is more pronounced in late harvested fruit, which were also more prone to develop senescent flesh browning, cracking and rough skin. 1-MCP application had no effect on ?Monalisa? apple susceptibility to CO2 damages, while it reduced fruit softening and acidity loss in both RA and CA storages

Storability of 'SCS417 Monalisa' apple as affected by harvest maturity, 1-methylcyclopropene treatment, and storage atmosphere.

The objective of this work was to determine the storability of 'SCS417 Monalisa' apple fruit in response to harvest maturity, 1-methylcyclopropene (1-MCP) treatment, and storage atmospheres. Fruit quality was evaluated after two, four, six, and eight months plus one day or seven days in shelf life at 22°C. The controlled atmosphere (CA) and 1-MCP (1.0 ?L L-1) treatments reduce fruit ethylene production and respiration, prevent rapid softening, and inhibit the incidence of scald-like symptoms, flesh browning, cracking, and fungal decay, in comparison with air storage . The combination of 1-MCP and CA provides additive benefits in firmness retention and in the reduction of the incidence of physiological disorders. CA and/or 1-MCP increase the risk of fruit developing wrinkly skin disorder. The loss of flesh firmness and acidity and the development of all physiological disorders and decay are higher in late-harvested fruit. The storage life of 'SCS417 Monalisa' apple is about two months in cold air and from six to eight months in cold CA, considering the time necessary to reach a flesh firmness of 53 N. The limiting factor for the long-term storage of 'SCS417 Monalisa' apple fruit under CA without 1-MCP is the development of physiological disorders and fungal decay

Instrumental and sensory evaluation of meat from lambs and hoggets fed high-concentrate maize or sorghum diets.

Avaliação instrumental e sensorial da carne de cordeiros e borregosbalimentados com dietas de alto concentrado de milho ou sorgo Avaliaram-se as características instrumentais e sensoriais da carne de cordeiros e borregos alimentados com dietas de alto concentrado de milho ou sorgo. Foram utilizados 16 cordeiros e 16 borregos, distribuídos em delineamento experimental inteiramente casualizado, em esquema fatorial 2 x 2 (duas categorias ovinas x dois tipos de grãos). A carne dos cordeiros apresentou superioridade para luminosidade (L*) no músculo rectus abdominis (RA), índice de amarelo (b*) na gordura perirenal (GR) e na gordura subcutânea caudal (GSC), capacidade de retenção de água e sabor ácido no músculo longissimus dorsi (LD). Por outro lado, borregos apresentaram índice de vermelho (a*) (RA), perdas a cocção (kg) e perdas de exudato (kg e g kg-1) (LD) superiores (P < 0,05). Ao avaliar as dietas, os animais alimentados com grão de milho apresentaram resultados superiores (P < 0,05) para o teor de a* (GR e GSC) e aroma estranho (LD). Os animais alimentados com grão de sorgo apresentaram perdas a cocção (kg), perdas de exudato (kg) e maciez (LD) superiores (P < 0,05). Portanto, enquanto que a categoria cordeiros e a dieta com grão de milho favoreceram melhores características instrumentais, a categoria borregos e dietas com grão de sorgo apresentaram melhores características sensórias da carne. Palavras-chave: Carcaça. Categoria. Grão. Maciez da carne. Ovinos