Apple Quality as Influenced by Fumigation with Methyl Bromide

The use of methyl bromide (MeBr) did not detract from the firmness or skin color of‘Delicious’, ‘Golden Delicious’ or ‘Granny Smith’ apples. Fruit fumigation with MeBr resulted in a darkening of the objective and subjective internal flesh color of ‘Delicious apples, particularly unwaxed apples treated with 48g MeBr/m₃ at 20°C for 2 hr. Internal flesh color of ‘Golden Delicious’ apples was not influenced at 48g MeBr/m³ at 6°C for 2 hr. Fumigation with 32g MeBr/ m³ at 20°C or 56g MeBr/m³ at 6°C for 2 hr did not detract from the firmness or internal color quality of ‘Delicious’, ‘Golden Delicious’ or ‘Granny Smith’ apples after 60 days in storage. MeBr-treated apples displayed greater acidity and less ethylene production than control fruit. Higher MeBr treatment temperature and the use of wax on fruit directly influenced the reaction of apples to MeBr fumigation.     

Effect of heat treatment on physiochemical,colour, antioxidant and microstructural characteristics of apples during storage

Changes in qualities of ‘Red Fuji’ and ‘Golden Delicious’ apples in response to different heat treatments (45 and 60 °C) following cold storage were investigated. Quality indices including firmness, titratable acidity, total phenolic content, antioxidant capacity, colour parameters and microstructure were measured. Results indicated heat treatment at both temperatures for 3‐h hastened loss of titratable acidity in ‘Red Fuji’ and ‘Golden Delicious’ apples, but maintained firmness in both cultivars. However, heat treatment at lower temperature (45 °C) best maintained total phenolic compounds and antioxidant capacity in ‘Red Fuji’ apples throughout storage, whereas there was no difference between heat treatments in ‘Golden Delicious’ apples. Examination by scanning electron microscope (SEM) revealed that the effect of heat treatment at different temperatures on ‘Red Fuji’ and ‘Golden Delicious’ apples was structurally different. Apple tissue that had been heat treated at elevated temperature (60 °C) for 3 h was associated with fractured cell walls and collapse of cells.     

Non-destructive evaluation of ripening and quality traits in apples using a multiparametric fluorescence sensor

BACKGROUND: The detection of pigments and colourless flavonoids in apples can provide a useful indication of fruit quality. Optical methods are preferable because they are fast and non‐destructive. In this study, a fluorescence‐based portable sensor was used in order to non‐invasively determine the content of chlorophylls, anthocyanins and flavonols in Fuji, Granny Smith and Golden Delicious apple cultivars. The aim was to define new non‐destructive optical indices of apple quality. RESULTS: The anthocyanin index (ANTH) in Fuji was higher in the sunny (i.e. sun‐exposed) side of the fruit compared to the shady side. For all cultivars, the flavonol index (FLAV) was higher in the sunny side compared with the shady side. The chlorophyll index (CHL) for the shady sides of Granny Smith and Golden Delicious was significantly higher than for the sunny sides. Fine linear regressions were found between the ANTH, FLAV and CHL indices and the actual anthocyanin, flavonol and chlorophyll concentrations, respectively, which were determined destructively on the apple peel extracts. A negative correlation was found between the apple sugar content and the chlorophyll fluorescence in the far‐red spectral band. CONCLUSION: Our results indicate that a single multiparametric fluorescence‐based sensor can provide valuable non‐destructive markers of ripening and quality in apples. Copyright © 2012 Society of Chemical Industry     

Potential Prophylactic Properties of Apple and Characterization of Potent Bioactive from cv. “Granny Smith” Displaying Strong Antimutagenicity in Models Including Human Lymphoblast TK6+/− Cell Line

Potential prophylactic attributes in terms of antimutagenicity, antioxidant, and radioprotective properties were evaluated for 8 common apple cultivars namely “Fuji,” “Golden Delicious,” “Granny Smith,” “Ambri Kashmiri,” “Kinnaur,” “Red Delicious,” “Royal Gala,” and “Shimla,” where cultivar based significant variation was observed. Cv. “Granny Smith” displayed significantly higher and broad spectrum antimutagenicity in Escherichia coli rpoB based rifampicin resistance (Rif^R) assay, whereas, “Ambri Kashmiri,” “Royal Gala,” and “Shimla” showed lower antimutagenicity. Cultivars “Ambri Kashmiri,” “Kinnaur,” and “Red Delicious” exhibited strong antioxidant activity than cv. “Granny Smith” as assayed by radical scavenging, reducing potential and radioprotective property assays. The antioxidant and radioprotective properties were found to be better correlated than antimutagenicity. Suppression of error‐prone DNA repair pathway (such as E. coli SOS response) was found to be one of the possible mechanisms contributing to its antimutagenicity. Phenolic extract of “Granny Smithˮ showing higher antimutagenicity was HPLC purified and the bioactive fraction (t_R 35.4 min) contributing maximally (∼80%) to the observed antimutagenicity was identified as procyanidin dimer (PD) by ESI‐MS/MS. The above observed antimutagenicity in bacterial assay system was well reproduced in Thymidine Kinase Mutation (TKM) assay performed using human lymphoblast cell line (TK6^+/−) cell line making the findings more prophylactically relevant.     

Changes on colour parameters caused by high‐pressure processing of apple juice made from six different varieties

The colour changes caused by high‐pressure processing at different temperatures of apple juice were investigated. Six apple varieties were used (Braeburn, Fuji, Gala, Golden Delicious, Granny Smith and Red Delicious), searching for the influence of the variety from two different approaches: a kinetic study, finding the best model for each one of them, and a multivariate study consisting of a principal component analysis of data. Although it had lower initial values, redness (a*) was more influenced by high pressure than yellowness (b*). The pattern followed by colour changes was found to be definitively dependent on the variety. High‐pressure processing affects in a stronger way the absorbances located near 400 nm (i.e. 400.5 nm in Fuji and 434.0 nm in Braeburn).     

Comparison of biochemical properties and thermal inactivation of membrane‐bound polyphenol oxidase from three apple cultivars (Malus domestica Borkh)

A comparative study of the properties of membrane‐bound polyphenol oxidase (mPPO) from three apple cultivars, namely Red Fuji (FJ), Granny Smith (GS) and Golden Delicious (GD), was carried out for the first time. Data indicate that mPPOs from three cultivars exhibit significantly different properties. GS mPPO had the strongest affinity to catechol, but FJ mPPO had the highest maximum velocity. Red Fuji (FJ) mPPO had the significantly higher activity than those of GD and GS mPPOs. Red Fuji (FJ) mPPO had the highest activity at pH 8.00, while GD and GS mPPOs at 4.50 and 7.50–8.00, respectively. Red Fuji (FJ) mPPO was more stable than GD and GS mPPOs over the pH range of 5.0–8.5. The optimal temperature for GS mPPO was within 70–75 °C, which is higher than those for mPPOs from FJ and GD. Thermal inactivation of the three mPPOs followed a first‐order kinetic model with different inactivation kinetic parameters.     

品种和后成熟对NFC苹果浊汁挥发性香气成分的影响

为了探讨果实品种和后成熟度对苹果浊汁风味的影响,采用顶空-固相微萃取结合气相色谱-质谱联用技术,基于多元数据分析手段,非靶向分析了富士、嘎啦、华硕、金冠、澳洲青苹等5个品种,在3个后熟度下制成的NFC苹果浊汁挥发性香气成分差异。结果表明:醇类（2-甲基-1-丁醇、1-己醇等）、醛类（己醛、（E）-2-己烯醛等）和酯类（2-甲基乙酸丁酯等）为苹果浊汁的主要挥发性香气成分。品种和后熟度对苹果汁的特征性挥发性香气成分的含量和组成影响显著。澳洲青苹果汁挥发性香气成分总量少且含量低,醛类是其主要的挥发性香气物质;富士、嘎啦和金冠果汁则表现出相似的香气组分特征,酯类、醛类和醇类物质含量丰富,具有浓郁的香甜水果气味和青草味;华硕苹果汁的挥发性香气成分以醇类和醛类为主,整体具有清淡的香味和生青味。另外,随着不断后熟,不同品种苹果浊汁挥发性香气成分的变化呈现不同趋势。澳洲青苹和富士苹果汁中的香气成分逐渐累积,分别有15和28种挥发性化合物含量显著增加;嘎啦和金冠苹果汁香气物质含量呈现先上升后下降的趋势,在第二个后熟阶段风味最好;用采摘初期华硕苹果原料制成的苹果汁香气最浓郁,但随着不断后熟,挥发性香气含量显著降低。本研究开展的苹果汁风味特性研究,可为苹果浊汁加工的原料选择提供理论基础。     

Exposure to hypoxia conditions alters volatile concentrations of apple cultivars

Brief periods of hypoxia at ambient temperatures (20 °C) have potential for disinfestation treatments or as pre‐treatments to maintain fruit quality during extended storage. Nine cultivars of apple (Cox's Orange Pippin, Fuji, Golden Delicious, Granny Smith, Pacific Rose, Red Delicious, Royal Gala, Splendour and Southern Snap) were exposed to hypoxia using an atmosphere of 100% carbon dioxide for 24 h at 20 °C. Quantitative and qualitative analyses of volatile compounds were undertaken after removal of fruits from a high‐carbon‐dioxide atmosphere and during 1 week at 20 °C. Concentrations of acetaldehdye, ethanol, ethyl acetate and ethyl esters were consistently enhanced by hypoxia, while concentrations of acetate esters and aldehydes were depressed. Cultivars varied considerably in response to high carbon dioxide, with Cox's Orange Pippin and Golden Delicious having the least and Fuji and Red Delicious the greatest enhancement in ethyl esters. Fruits exposed to hypoxia had larger odour unit scores than control fruits, suggesting that such changes in volatile concentration may affect aroma and/or flavour. Enhanced ethyl ester concentrations in fruits exposed to hypoxia may be due to increases in ethanol concentration that competitively inhibit formation of non‐ethyl esters. There may also have been a change in ester‐forming enzyme activity and/or substrate specificity of the volatile biosynthetic pathway. This study has shown that short‐term exposure to hypoxia has the potential to change the aroma/flavour of apples. © 2000 Society of Chemical Industry     

THE EFFECTS OF STORAGE TIME AND TEMPERATURE ON THE BRUISING OF JONATHAN, DELICIOUS AND GRANNY SMITH APPLES

The resistance to bruising of Jonathan, Delicious and Granny Smith apples decreased with increasing storage time during the 1975 and 1976 seasons. Impact bruise volumes were approximately equal for the three varieties in April. Subsequent testing in June, August and October showed that bruise volumes increased markedly for both Jonathan and Delicious apples and by a small amount for Granny Smith apples. Jonathan apples deteriorated most rapidly and had broken down by October. The resistance to bruising of the three varieties was unaffected by pulp temperature over the range 2°C—30°C. Jonathan, Delicious and Granny Smith apples exhibited strong linear correlations between bruise volume and energy absorbed for all storage times, thus confirming earlier results for Granny Smith apples.     

Poststorage Behavior of Apple Fruit After Low Oxygen Storage as Influenced by Temperatures During Storage and in Transit

‘Delicious’, ‘Newtown’ and ‘Granny Smith’ apples (Malus domestica Borkh.) maintained acceptable flesh firmness and high levels of titratable acids and soluble solids after 9 months of storage in 1% 0₂ at either 0°C or 3.3°C. Low-0₂-stored ‘Delicious’ were kept at 0°C for 6 wk without developing physiological disorders before or after 8 days of ripening at 20°C. Storage at 3.3°C caused ‘Delicious’ to soften faster during 6 wk of post-storage holding plus 8 days of ripening. ‘Newtown’ apples developed flesh browning and alcohol flavor after 9 months of low 0₂ storage at 0°C. ‘Newtown’ fruit stored at 3.3°C developed only minimal incidence of flesh browning and alcohol flavor. ‘Granny Smith’ fruit were free from scald, core flush, flesh browning and alcohol flavor after low 0₂ storage, regardless of storage temperature. However, core flush and flesh browning appeared when ‘Granny Smith’ were kept for 6 wk at 0°C plus 8 days at 20°C.     

‘金冠’和‘富士’苹果采后活性氧相关代谢差异比较

以‘金冠’苹果和‘富士’苹果果实为试材,研究常温（23±2）℃后熟衰老期间活性氧（reactive oxygen species,ROS）相关代谢的变化。结果表明：‘金冠’硬度的下降快于‘富士’,呼吸强度高峰和乙烯释放高峰均比‘富士’早49 d出现。‘金冠’中的超氧阴离子自由基的产生速率、过氧化氢和丙二醛的含量在贮藏期间均高于‘富士’。‘富士’中的过氧化物酶、过氧化氢酶及超氧化物歧化酶活力在整个贮藏期间均显著或极显著低于‘金冠’（P＜0.05、P＜0.01）,且活力高峰出现时间比‘金冠’分别晚63、56、49 d。‘富士’中谷胱甘肽还原酶活力高峰出现时间虽比‘金冠’晚49 d,但其峰值却为金冠的2.11 倍。此外,与‘金冠’相比,‘富士’在常温后熟期间保持了较高的抗坏血酸含量和较低的抗坏血酸过氧化物酶活性。结论：‘金冠’采后ROS水平与ROS代谢有关的酶活性高于‘富士’,成熟衰老速度快,贮藏期短。不同品种苹果果实间的耐贮藏性差异可能与ROS水平密切相关,但考虑到ROS产生和清除体系复杂性,苹果果实的耐贮藏性与ROS代谢能力的联系还需要进一步研究阐明。     

Control of <Emphasis Type="Italic">Penicillium expansum</Emphasis> and patulin accumulation on apples by quercetin and umbelliferone

The effectiveness of seven phenolic compounds (esculetin, ferulic acid, quercetin, resveratrol, scopoletin, scoparone and umbelliferone) in controlling Penicillium expansum growth and patulin accumulation was evaluated by both in vitro and in vivo studies. The in vitro screening showed that quercetin and umbelliferone were the most effective compounds in controlling Penicillium growth and patulin accumulation, respectively. Quercetin and umbelliferone, resulted to be effective also in the in vivo screening, were further tested (alone and in combination) on Granny Smith and Golden Delicious apples. The efficacy in controlling Penicillium growth was better expressed on Golden Delicious than on Granny Smith apples, with quercetin providing a better control of both incidence of decay and disease severity as compared to umbelliferone. Both compounds exerted a considerable control of patulin accumulation on the two apple cultivars. Quercetin and umbelliferone can be considered as natural compounds to be used as alternative strategy to chemical fungicides in postharvest control of P. expansum infections on apples.     

Heat Inactivation Kinetics of Apple Polyphenoloxidase and Activation of its Latent Form

Heat inactivation kinetics of crude polyphenoloxidase (PPO) from six apple cultivars (Golden Delicious, Starking Delicious, Granny Smith; Gloster, Starcrimson and Amasya) were studied at three temperatures (68°, 73° and 78°C). PPO activity initially increased and then decreased with heat, following a first order kinetic model. Increase in activity indicated presence of latent PPO. Regression coefficients for the linear portions of inactivation curves were computed to determine inactivation parameters. Reaction data at 78°C revealed that PPO in Amasya was the least and Starking Delicious the most heat-stable. Rate constants for heat inactivation at 78°C ranged from 15.99–28.27. 10^?2 min^?1. Activation energies varied between 54.7–77.2 kcal. mol^?1 with z values of 7.1–10.0C°.PPO in apples was generally more heat-stable than PPO in most fruits.     

Thermophysical Properties of Apples in Relation to Freezing

The temperature dependence of different thermo-physical properties of Golden Delicious and Granny Smith apples were studied. Regression relationships for apparent specific heat, thermal conductivity and thermal diffusivity, density changes in the unfrozen and frozen states for the two varieties of apples and the surface heat transfer coefficients associated with freezing under different conditions were discussed. The mean values of the different properties for Golden Delicious apples were (values in the parentheses are for Granny Smith apples): thermal conductivity 0.427 and 1.45 W/m²C° (0.398 and 1.22 W/n²C°); apparent specific heat, 3.69 and 1.95 kJ/kgC° (3.58 and 1.68 kJ/kgC°); and density, 845 and 788 kg/m³ (829 and 786 kg/m³), respectively, in the unfrozen and frozen states. The surface heat transfer coefficients, as determined by using Plank's equation, ranged from 12.7 W/m²C° for freezing in air to 68.4 W/m²C° for freezing in liquid nitrogen.     

Composition of the surface waxes of apple fruits and changes during storage

The hydrolysed surface waxes of Dougherty, Granny Smith and Sturmer apples at harvesting consisted of 57 to 62% acids, 21 to 26% hydrocarbons, 7% primary alcohols, 3 to 5% secondary alcohols and 4 to 7% of other constituents. The hydrocarbon homologues ranged from C₁₈ to C₃₁ with n-nonacosane comprising 84 to 92% of the total hydrocarbons. The primary alcohols (C₁₄ to C₂₈) were mainly n-hexacosanol in Sturmer and n-tetracosanol in Dougherty and Granny Smith cultivars, the amounts of these alcohols being, respectively, 53.4, 32.4 and 35.6% of the total alcohols. In all three cultivars the secondary alcohols consisted almost entirely of one component, possibly nonacosan-10-ol. The Sturmer waxes were distinguished from those of the Dougherty and Granny Smith by a lower content of linoleic and by a generally higher content of palmitic acid. During storage the amount and composition of the waxes of Sturmers did not change appreciably. The wax content of the Granny Smith cultivar increased up to 268 days and that of the Dougherty up to 70 days of storage. Changes in fatty acid composition also occurred during storage, the most remarkable being the up to 11-fold elevation of the linolenic acid content of the Granny Smith apples.     

EFFECTS OF THE RATE OF HEATING ON APPLE AND PEAR FRUIT QUALITY

There is evidence that the rate of heating to meet quarantine security impacts fruit quality as well as insect mortality. Linear heating rates, of 4, 6, 8, 10, and 12C/h to treatment temperatures of 44 and 46C were used to treat 8 cultivars of apples (‘Delicious’, ‘Golden Delicious’, ‘Granny Smith’, ‘Fuji’, ‘Gala’, ‘Jonagold’, ‘Braeburn’, and ‘Cameo’) and two cultivars of winter pear (‘d'Anjou’ and ‘Bosc’). Fruit were stored, ripened, and tested for various quality parameters. Scald was controlled, firmness was higher in heat treated fruit, ripening was delayed but uniform in pears, decay organisms were suppressed, red fruit became redder and green fruit remained green, the Brix‐acid ratio (SS/TA) was either unchanged (‘Granny Smith’) or increased. Physiological disorders such as bitter pit were exacerbated by the heat treatment, requiring culling after treatment to avoid storage of fruit so affected.     

Quality Measurement of Intact and Fresh-cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush Apples

ABSTRACT: Development of fresh-cut apple products requires consideration of cultivars that store well as both intact and fresh-cut fruit. We compared the instrumental and sensory quality of 2 apple cultivars, Granny Smith and Fuji, that are used for fresh cutting with 2 new cultivars, Pink Lady and GoldRush, which were considered to have quality characteristics suitable for fresh cutting. Firmness, titratable acidity (TA), soluble solids content (SSC), and aromatic volatile concentration were measured in intact fruit of the 4 cultivars during 12 mo storage in air at 0 °C and during 3 wk storage at 5 °C as fresh-cut slices. After 1 wk storage as fresh-cut slices, sensory evaluations for acceptability of flesh and peel appearance, flavor, texture, and overall eating quality were performed. During storage, GoldRush apples maintained > 80 N firmness, approximately 17% SSC, > 0.5% TA, and had high aromatic volatile production, that is, maintained quality better than the other cultivars. The quality and shelf stability of GoldRush slices were also as good as or better than slices from the other cultivars, whereas Granny Smith slices generally rated lower than the other cultivars. The acceptability of flavor, texture, and overall eating quality of GoldRush slices was as good as that for Pink Lady and Fuji. The quality of GoldRush apples can be maintained throughout the year in refrigerated air storage and still remain suitable for fresh-cut processing. The results indicate that GoldRush and Pink Lady are 2 promising new, high-quality apple cultivars for fresh cutting. Keywords: fresh-cut fruit, Malus × domestica , postharvest quality, respiration rate, shelf life     

Identification and characterisation of allergens related to Bet v I,the major birch pollen allergen,in apple,cherry, celery and carrot by two-dimensional immunoblotting and N-terminal microsequencing

Low temperature extracts taken from Granny Smith and Braeburn apples, cherries, celery and carrots were separated by two-dimensional electrophoresis. Bet v I, the major birch pollen allergen, related allergens in apple, cherry, celery and carrot extracts were detected by means of two-dimensional immunoblotting with patients' sera containing IgE antibodies specific to Bet v I, a rabbit polyclonal antiserum raised against Bet v I , and two Bet v I specific mouse monoclonal antibodies. The major cross-reacting allergen spots were observed with molecular weights/isoelectric points of 18.0 kDa/pI 5.5 for apple (Granny Smith and Braeburn) and 18.0 kDa/pI 5.8 for cherry, 15.5 kDa/pI 4.4–4.6 for celery and 16.0 kDa/pI 4.4 for carrot extract. Additional antibody reactivities with certain isoprotein spots were observed, which may indicate the presence of Bet v I-related epitopes on these proteins. Based on the first 15 N-terminal amino acid residues, the major allergen spots revealed 53% sequence identity between Bet v I and the Granny Smith apple allergen, 50% between Braeburn apple allergen and Bet v I , 67% between Bet v I and the cherry allergen, and 40 and 28% for celery and carrot, respectively. Furthermore, the N-terminal sequences showed identities ranging from 40% (apple/cherry) to 66% (celery) with PcPR l-l, a pathogenesis-related protein in parsley.     

新疆地区与黄河流域红富士苹果性状与品质分析

精选新疆地区、黄河流域16种红富士苹果,进行果实性状、营养成分分析和感官评价:新疆阿克苏、伊犁特克斯和陕西洛川的红富士苹果表现最佳。4地红富士苹果平均单果重甘肃陕西新疆山东,种群内变异性大(CV15%),具有显著性差异(p=00.05)。16种红富士苹果种群内部营养成分变异性较大(CV10%),尤其Vc、蛋白、膳食纤维(CV25%);不同产地间红富士还原糖(p=00.05)、可溶性固形物(p=0.05)、膳食纤维(p=0.0230.05)具有显著性差异。风味评分与固酸比之间具有显著正相关关系(p=00.05,r=0.886),新疆红富士具有更高的固酸比,且与其它地区具有显著性差异(p=0.0090.05),使得新疆红富士苹果更能满足人们对于风味的较高要求且与其它地区具有显著性差异(p=0.0030.05)。此外,还原糖与可溶性固形物具有显著正相关关系(p=0.0010.05,r=0.75),总酸和可溶性固形物之间存在显著正相关关系(p=0.0140.05,r=0.602)。     

COMPARISON OF VOLATILE COMPOUNDS IN TWO SEASONS IN APPLES: GOLDEN DELICIOUS AND GRANNY SMITH

Fruit of varieties Golden Delicious and Granny Smith, were harvested at commercial maturity in two consecutive years (1993 and 1994). The aroma components obtained were analyzed by the dynamic headspace method and quantified by gas chromatograph-mass spectrometry. In Golden Delicious the total esters represented more than 80% of the total volatile components in both years, consistent with Drawert's classification (1975). However, Granny Smith did not, since the esters made up 72 and 88% of total volatiles in the years 1993 and 1994, respectively. The aroma components are different in class and quantity and give a characteristic sensorial perception for each type of fruit and variety. In Golden Delicious, ethyl propionate and butyl acetate gave a fruity aroma in 1993 and ethyl acetate, ethyl propionate and propyl acetate were the predominant compounds in 1994. In Granny Smith the aroma composition was slightly different in the two years. In 1993 the aromatic profile did not show the predominance of any compound, while in 1994 it was more fruity due to the higher content of ethyl propionate and propyl acetate.