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Effects of pre- and postharvest factors on browning in Braeburn

Author

Listed:
  • D. Hatoum

    (Division of Mechatronics, Biostatistics and Sensors, Department of Biosystems, Faculty of Bioscience Engineering, University of Leuven, Leuven, Belgium)

  • K. Buts

    (Division of Mechatronics, Biostatistics and Sensors, Department of Biosystems, Faculty of Bioscience Engineering, University of Leuven, Leuven, Belgium)

  • M.L.A.T.M. Hertog

    (Division of Mechatronics, Biostatistics and Sensors, Department of Biosystems, Faculty of Bioscience Engineering, University of Leuven, Leuven, Belgium)

  • A.H. Geeraerd

    (Division of Mechatronics, Biostatistics and Sensors, Department of Biosystems, Faculty of Bioscience Engineering, University of Leuven, Leuven, Belgium)

  • A. Schenk

    (Flanders Centre of Postharvest Technology, Leuven, Belgium)

  • J. Vercammen

    (RSF-PCFruit vzw, Sint-Truiden, Belgium)

  • B.M. Nicolai

    (Division of Mechatronics, Biostatistics and Sensors, Department of Biosystems, Faculty of Bioscience Engineering, University of Leuven, Leuven, Belgium
    Flanders Centre of Postharvest Technology, Leuven, Belgium)

Abstract

The effects of several pre- and postharvest factors on apple cv. Braeburn browning disorder (BBD) incidence using a nine-factor experimental design has been investigated. The design allowed the determination of the effects of single factors as well as their interaction with growing season and storage time. BBD increased in severity with storage duration. BBD incidence was reduced with calcium and potassium fertilizers application, while it was increased when triazoles were used. Delayed controlled atmosphere (DCA) application resulted in less BBD in storage, while treatment with 1-methylcyclopropene (1-MCP) increased BBD incidence. More BBD was observed in fruit stored at above optimal CO2 levels. BBD incidence was increased when O2 concentration in CA was increased from 1 kPa to 3 kPa (optimum CA) or 6 kPa. Finally, the various factors showed a different effect for different growing seasons and storage time. These findings suggest a possible mechanism for the development of BBD. Further work should focus on extending the experimental design to include the interactions between the different pre- and postharvest factors.

Suggested Citation

  • D. Hatoum & K. Buts & M.L.A.T.M. Hertog & A.H. Geeraerd & A. Schenk & J. Vercammen & B.M. Nicolai, 2014. "Effects of pre- and postharvest factors on browning in Braeburn," Horticultural Science, Czech Academy of Agricultural Sciences, vol. 41(1), pages 19-26.
    • Handle: RePEc:caa:jnlhor:v:41:y:2014:i:1:id:180-2013-hortsci
    DOI: 10.17221/180/2013-HORTSCI
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