Apple superficial scald preventi1on by vapour treatments

Superficial scald is a postharvest physiological disorder of apples characterized by browning of apple skin during prolonged storage. It has been hypothesized that conjugated triene hydroperoxides (CTH) attack cell membranes causing membrane perturbation and the manifestation of the disorder. The purpose of this study was to compare the common synthetic antioxidant diphenylamine (DPA) treatment with postharvest vapour treatments for superficial scald prevention. Apples cv. ‚Granny Smith™ were treated with ethanol, methanol and »apple aroma« vapours. The influence of these treatments on scald susceptibility and sensorial quality of apples was examined. The ethanol treatments were effective in superficial scald prevention but they caused a high incidence of internal browning after two months of storage. The 10 day treatments at 20 °C developed very pronounced internal browning after storage. The aroma treatment was the least effective in apple scald prevention but no internal disorders appeared after storage. Apples treated with methanol at 20 °C retain a great deal of their initial green colour. Vapour treatments demonstrated to be potential methods for scald prevention. Additional research is needed to minimise the internal disorders of treated fruit

Changes during storing and astringency removal of persimmon fruit Diospyros kaki L.

Physiological changes during ripening, storing and astringency removal of persimmon fruits were traced. The fruits were stored under normal (NA), controlled (CA) and vacuum atmospheres (VA). The fruits were stored for 100 days and analysed for firmness, acetaldehyde and ethanol content and soluble tannins, both before and after storing. The same analyses were done during the deastringency treatment carried out with a high CO2 concentration (99.99%) for 20 h at 20 °C. The persimmon fruits stored under NA, CA, VA or treated with high CO2 for 20 h accumulated acetaldehyde and ethanol in the fruit tissue. CA conditions caused the highest acetaldehyde accumulation; vacuum conditions the lowest. Ethanol content increased 20 fold during storage; the highest accumulation was observed in vacuum stored fruit followed by CA (3% CO2Ś2% O2 and 0.5% CO2Ś2% O2) conditions. Astringency removal treatment caused an immediate increase of acetaldehyde and ethanol, nearly to the same extent as in conventionally ripened or stored fruit. The amount of soluble tannins, the main cause of an astringent taste, decreased during storage, and it did much faster during deastringency removal at the same level. The sensory evaluation test revealed that fruit treated with high CO2 was preferred to conventionally ripened fruit