Anatomical and physico-chemical characteristics of fruits of apple trees (Malus domestica Borkh.) and their relations to lenticel breakdown

A presente proposta teve como objetivo avaliar aspectos anatômicos e físico-químicos em frutos de macieiras (Malus domestica Borkh.), Gala e Galaxy, cultivadas em três diferentes altitudes, buscando correlacioná-las ao distúrbio fisiológico, conhecido por lenticelose (lenticel breakdown), caracterizado pelo escurecimento das lenticelas e ocorrência de depressões de coloração parda ao redor destas estruturas. Os frutos maduros foram colhidos na safra 2008-09, em pomares comerciais localizados em cada uma das três áreas produtoras: Vacaria (RS), Fraiburgo (SC) e São Joaquim (SC), localizadas a 971, 1.048 e 1.353 m de altitude, respectivamente. As avaliações foram realizadas nos frutos maduros recém-colhidos e durante o armazenamento, quando os frutos foram submetidos a duas condições distintas: refrigeração (0ºC e 90% UR) e atmosfera controlada (1,5% O2; 2,5% CO2; 0ºC e 90% UR). Os frutos foram avaliados anatomicamente na colheita e durante o armazenamento quando detectado algum distúrbio fisiológico relacionado às lenticelas. A superfície dos frutos maduros de macieiras Gala e Galaxy, recém-coletados nas três localidades e ao final do armazenamento nas condições estudadas, foram analisadas ao microscópio eletrônico de varredura a fim de comparar a deposição das ceras epicuticulares. Adicionalmente os frutos foram avaliados em intervalos de 30 dias, durante os armazenamentos quanto ao teste de tingimento de lenticelas (número) e aos seguintes atributos de qualidade: cor, firmeza, índice de maturação, teor de sólidos solúveis, acidez titulável e, ou outros distúrbios fisiológicos. Também foi analisada a estrutura anatômica dos frutos de macieiras Gala e Galaxy, coletados em Vacaria (RS), em diferentes fases do desenvolvimento a fim de caracterizar a formação dos diferentes tipos de lenticelas. Não houve diferenças no padrão de formação das lenticelas entre Gala e Galaxy e entre os locais de produção. Nos frutos com o sintoma da lenticelose havia uma depressão na superfície resultante da obliteração de células da epiderme e camadas subepidérmicas, sendo que no parênquima subjacente à depressão havia amplos espaços formados pela lise das células. Nem sempre a área sintomática estava associada à presença da lenticela. Os resultados mostraram que a altitude não interferiu na espessura cuticular nem no padrão de deposição de ceras epicuticulares nos frutos de macieiras Gala e Galaxy. Nos frutos recém-colhidos de Gala e Galaxy foi observada a deposição de ceras na forma de plaquetas paralelas e o mecanismo de rompimento e reparo. Após quatro meses de armazenamento, houve alteração no formato das ceras epicuticulares de plaquetas para aglomerados esféricos ou amorfos nos frutos da Gala e Galaxy provenientes de todas as localidades. As alterações foram mais evidentes na condição de armazenamento em atmosfera controlada. Não houve diferenças significativas entre as duas condições de armazenamento e a manifestação dos sintomas nas macieiras Gala e Galaxy procedentes das três regiões produtoras em relação aos parâmetros físico-químicos analisados. A maior incidência ocorreu em frutos Gala provenientes de São Joaquim (SC) ao final do período de armazenamento.The aim of this study was to describe anatomical and physico-chemical characteristics of apple fruits (Malus domestica Borkh.) \' Gala \' and \' Galaxy \' grown in three different altitudes, seeking to correlate them to the physiological disorder known as lenticelose (lenticel breakdown), characterized by the darkening of lenticels and the occurrence of brownish depressions around them. Mature fruits were harvested in 2008-09, from commercial orchards located in each of three producing areas: Vacaria (RS), Fraiburgo (SC) and São Joaquim (SC), located at 971, 3.088 and 1.353 m altitude, respectively. The evaluations were realized in the mature, freshly harvested fruits and during the storage, when the fruits were subjected to two distinct conditions: refrigeration (0ºC and 90% HU) and controlled atmosphere (1.5% O2; CO2; 2.5%, 0ºC and 90% HU). The fruits were evaluated anatomically at the harvest moment and during storage, when any physiological disorder related to lenticels was detected. The surface of the mature fruit of apple \'Gala \' and \'Galaxy \' freshly harvested from the three localities and at the end of the storage period in the studied conditions were examined under scanning electron microscope to compare the deposition of epicuticular waxes. Additionally, the fruits were evaluated at every 30 days, during storage, in relation to lenticels dyeing test (number) and to the following qualitative attributes: color, firmness, index of ripening, soluble solids content, titratable acidity and physiological disorders. In order to characterize the formation of different types of lenticels, the anatomical structure of fruits, collected in Vacaria (RS), it was also analyzed in different stages of development. There were no differences in the pattern of formation of lenticels between \'Gala\' and \'Galaxy\' and the producing areas. Fruits with \'lenticel breakdown\' symptoms had a surface depression as a result of the obliteration of the epidermal and sub epidermal cells, and the underlying parenchyma exhibited large spaces formed by cell lyses. The symptomatic area was not always associated to the presence of lenticels. The results showed that the altitude did not affect the cuticular thickness or the pattern of deposition of epicuticular waxes in apple fruits of \'Gala\' and \'Galaxy\'. In freshly harvested fruits it was observed the deposition of wax platelets and the mechanism named Tear and Repair or Rip and Stitch\". After four months of storage, we observed changes in the shape of the waxes from platelets to spherical or amorphous clusters in fruits of \'Gala\' and Galaxy from all producing areas. The changes were most evident in controlled atmosphere storage condition. There were no significant differences between the two storage conditions and the onset of symptoms in fruits from the three producing areas in relation to the physico-chemical parameters. The highest incidence of symptoms occurred in fruit \'Gala\' from São Joaquim (SC) at the end of the storage period

Anatomical and physiological studies of persimmon fruits (Diospyros kaki L.) on the tannin accumulation and deastringency processes

O presente trabalho visou analisar comparativamente as alterações fisiológicas e estruturais de caquis adstringentes (PVA) e não adstringentes (PCNA) desde o início do desenvolvimento até a maturação avançada. Além disso, na pós-colheita, foram realizados tratamentos de destanização e testadas diferentes condições de armazenamento para \"Giombo\". Este trabalho está sendo apresentado em seis capítulos, sendo que os últimos cinco capítulos referem-se aos experimentos realizados entre 2010 a 2013. No capítulo 2 é apresentado o desenvolvimento de caquis \"Giombo\" (PVA) e \"Fuyu\"(PCNA). Foi possível observar que a diferenciação das células taníferas e o processo de acúmulo de taninos no vacúolo não variou entre as cultivares, porém houve diferença significativa em relação à densidade de células taníferas e aos teores de taninos solúveis. O capítulo 3 apresenta o estudo comparativo de sete estádios de maturação de caquis \"Giombo\" e \"Rojo Brillante\"(PVA) e \"Fuyu\" e \"Hana Fuyu\" (PCNA). A redução da firmeza do mesocarpo de caquis de ambos os grupos está relacionada ao avanço da maturação e não à perda natural da adstringência. A capacidade antioxidante e o teor de sólidos solúveis em caquis dos dois grupos indicam que pode haver relação com a perda natural da adstringência, pois houve decréscimo somente nas cultivares PVA durante a maturação. Os taninos delimitados às células taníferas no teste com vanilina clorídrica, e o conteúdo do vacúolo com aspecto alveolar observado ao Cryo-SEM podem estar relacionados à polimerização dos taninos durante o amadurecimento dos frutos. No experimento descrito no capítulo 4, caquis \"Giombo\" de fim e início de safra foram submetidos a diferentes tempos de exposição ao etanol (1,70 mL Kg-1). No fim da safra os frutos obtiveram índice de adstringência e teores de taninos solúveis adequados para consumo em 24 horas e, no início da safra, em 36 horas. O capítulo 5 discute a influência das pectinas na remoção da adstringência de caquis \"Giombo\" sob o armazenamento refrigerado a 5?C. Os resultados indicaram que não houve interação das pectinas com os taninos solúveis na remoção da adstringência, pois mesmo com a redução da firmeza de polpa e aumento da solubilização das pectinas, o índice de adstringência e o teor de taninos solúveis permaneceram elevados nos frutos não destanizados. No capítulo 6 é apresentada a influência das temperaturas (1, 5 e 10?C) de armazenamento na qualidade de caquis \"Giombo\" destanizados tratados ou não com 1-MCP. A qualidade foi melhor preservada quando os frutos foram destanizados e tratados com 1-MCP e armazenados a 1ºC por até 35 dias. Os frutos que foram apenas destanizados tiveram a estrutura celular do mesocarpo e a firmeza mais alteradas em todas as temperaturas analisadas. Provavelmente, a temperatura de 5ºC torna os frutos mais susceptíveis a danos por frio com redução drástica da firmeza e alterações estruturais.This study purpose was the comparison between the physiological and structural changes of astringent persimmons (PVA) and non-astringent (PCNA) from the start of development to advanced maturation. Furthermore, postharvest treatments of deastringency were made and tested for different storage conditions at \"Giombo\". This work is presented in six Chapters, and the last five chapters refer to experiments conducted between 2010 and 2013. Chapter 2 describes the development of persimmons \"Giombo\" (PVA) and \"Fuyu\" (PCNA). It was observed that the differentiation of tannin cells and the accumulation process of tannin in vacuole did not vary among cultivars, but there was a significant difference in the density of tannin cells and soluble tannins. Chapter 3 presents the comparative study of seven stages of ripening persimmons \"Giombo\" and \"Rojo Brillante\" (PVA), and \"Fuyu\" and \"Hana Fuyu\" (PCNA). Reduction of mesocarp firmness of both groups of persimmons is related to maturation advance and not due to natural loss of astringency. Antioxidant capacity and total soluble solids of persimmons from both groups indicate a possible relation with the natural loss of astringency, once only PVA cultivars showed astringency decrease during ripening. The tannins delimited in tannin cells for the test with vanillin hydrochloric, and the contents of the vacuole with alveolus aspect observed by Cryo-SEM may be related to tannin polymerization during fruit ripening. In the experiment described in Chapter 4, persimmons \"Giombo\" from late and early harvest were submitted to different periods of exposure to ethanol (1.70 mL kg-1). Fruits obtained at late harvest presented index astringency and soluble tannin content suitable for consumption within 24 hours, while early harvest in 36 hours. Chapter 5 regards to the influence of pectins in astringency removal of persimmons \"Giombo\" under cold storage at 5?C. Results indicated no interaction of pectins with soluble tannins astringency removal, because even with the reduction of flesh firmness and increased solubilization of pectins, the index of astringency and soluble tannins remained high in fruits not deastringenced. The influence of temperature (1, 5 and 10?C) storage on the quality of persimmons \"Giombo\" treated or not with 1-MCP is presented in Chapter 6. Better quality was observed when the fruits were deastringenced, treated with 1-MCP and stored at 1°C for up to 35 days. Fruits that had been only deastringenced had bigger changes on their mesocarp cellular structure and firmness at all temperatures experimented. The temperature of 5°C may be responsible for making fruitsmore susceptible to chilling injury with structural changes and a drastic reduction of the firmness

Diario de Burgos : de avisos y noticias: Año XXII Número 6500 - 1912 septiembre 6

Copia digital. España : Ministerio de Educación, Cultura y Deporte. Subdirección General de Coordinación Bibliotecaria, 201

Cuticle of 'Gala' and 'Galaxy' Apples Cultivars under Different Environmental Conditions

This study aimed to analyze the cuticle thickness and pattern of epicuticular wax deposition in 'Gala' and 'Galaxy' apple cultivars (Malus domestica Borkh,) from three Brazilian producing areas: Vacaria (RS), Fraiburgo (SC) and Sao Joaquim (SC) with altitudes of 971, 1,048 and 1,353m, respectively. Harvested fruit were kept under two storage conditions: regular atmosphere (RA) (0 degrees C and 90% RH) and controlled atmosphere (CA) (1.5% O-2, 2.5% CO2, 0 degrees C and 90% RH). Cuticle thickness measurements were made using LM and the deposition pattern of epicuticular wax observed with a SEM. Altitude among the apple producing areas was not a factor in deposition pattern of waxes between the cultivars but at higher altitudes, the cuticle was thicker in both the cultivars. In the freshly-harvested fruits, waxes deposition in the form of platelets and the mechanism of "tear and repair" were observed. Severity of microcracks in the cuticle was more evident on the fruits from CA.Rohm and Haas CompanyRohm and Haas CompanyAgrofresh Inc.Agrofresh Inc.CAPES (Coordination for the Improvement of Higher Education)CAPES (Coordination for the Improvement of Higher Education

Astringency in ʻGiomboʼ persimmon and its relationship with the harvest time

ABSTRACT ʻGiomboʼ is one of most cultivated persimmon cultivars in Brazil. It is a late-harvest cultivar and requires treatment for astringency removal. The aim of this study was to evaluate the efficiency of ethanol and the effect of harvest time on reducing astringency, physicochemical and anatomical characteristics of 'Giombo' persimmon. Two experiments were carried out, one in each growing season, with five treatments corresponding to exposure to 1.70 mL kg-1ethanol for 0, 12, 24, 36 and 48 hours. At the end of the growing season (2011) the fruits achieved the astringency index and levels of soluble tannins suitable for consumption in 24 hours, and at the beginning of the growing season (2012) in 36 hours, indicating that the efficiency of the treatment is related to harvest time and ethanol exposure time. Astringency removal with ethanol affects the cell structure with accumulation of substances inside the cells and in intercellular spaces, resulting in the degradation of the parenchyma cell wall. To avoid such damage and maintain fruit quality, it is recommended the combination of low ethanol doses with less ethanol exposure time

Characterization of the Epidermis and Cuticle of the Cashew Pseudofruit during Its Development and Maturation

The epidermis and cuticle play an important role in reducing dehydration and protecting the cashew pseudofruit in both the production environment and the postharvest stage. This study analyzes the alterations on the epidermis and cuticle of CCP 76 cashew pseudofruits harvested in five developmental and maturation stages (S1, S2, S3, S4, and S5). The epidermis and cuticle of the samples were analyzed under light microscopy (LM) (quantitative analysis), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). The epidermal cells at S3 reached maximum outer periclinal wall thickness, which reduced during ripening (S4 and S5), while the cuticle increased in thickness during the same period. These changes coincided with the rapid initial growth of the cashew pseudofruit when the epidermis and cuticle need to accompany the expansion of internal tissues. At the ultrastructural level, lipid material is transported via vesicles through the cell wall to the cuticle, increasing its thickness. Epicuticular waxes, previously deposited as plates and globules, began to develop an amorphous shape during maturation. This process possibly occurs due to changes in wax composition that can be related to the development of greasiness on the fruit skin. These findings provide a better understanding of cashew pseudofruit skin, which will aid future studies and strategies to preserve quality during the postharvest stage

Chitosan and Carnauba Wax Coatings Are Not Recommended for Yellow Carrots

The objective of this study was to evaluate the use of different concentrations of carnauba wax and chitosan edible coatings for commercial quality preservation of ‘Yellow Stone’ carrots. Seven treatments were tested: Chitosan at concentrations of 1%, 3%, and 5%; carnauba wax at concentrations of 0.5%, 1%, and 12%, and a control treatment, without coating application. Carrots were stored at 2 °C, 95–100% RH, for 30 days, and were evaluated on the day of application (day 0) and at 7, 15, and 30 days. Indices of brown stains, coloring, and light microscopy analysis were developed. The use of edible coatings for yellow carrots was not viable, regardless of the treatment used, and carnauba waxes caused more severe brown stains. Higher concentrations of carnauba wax caused damage of the carrot periderm, generating, in addition to the stains, deep depressions and superficial viscosity. Only the control treatment showed no degradation in appearance. Treatments with the highest index scores presented lower luminosity, lower b color values, and higher a color values, which showed that the brown stains impacted carrot appearance and, therefore, their visual quality. The results showed that coatings based on chitosan and carnauba wax are not recommended for yellow carrots, since they negatively affected appearance of the product, leaving them unmarketable