Submitted to: HortTechnology
Publication Type: Peer reviewed journal
Publication Acceptance Date: 6/10/2005
Publication Date: 1/1/2006
Citation: Drake, S.R., Elfving, D.C., Drake, M.A., Eisele, T.A., Drake, S.L., Visser, D.B. 2006. Apple (Malus domestica, borkh) quality at harvest and after storage as influenced by the bioregulators aminoethoxyvinylglycine, ethephon and 1-methylcyclopropene. HortTechnology. Vol 16. Interpretive Summary: Bioregulators have been used for multiple purposes in tree fruit production. Many physiological processes in tree fruits are influenced by application of these products. Two bioreglators, AVG (aminoethoxyvinylglycine) and Ethrel, have been widely used alone to manipulate tree fruit physiology. A new bioregulator, 1-methylcyclopropene (1-MCP) has been used to control fruit quality, delay of ethylene production and respiration rate, reduced volatile production and to inhibit scald and slow loss of firmness and acidity. The key to increased consumption of apples is taste. However, very little is known about the effect of these biregulators, particularly in combination, on apple or apple juice quality. The objective of this project was to examine the influence of the bioregulators (AVG, Ethrel and 1-MCP) alone or in combination on the objective and sensory quality of apples and apple juice.
Technical Abstract: This study was conducted over two crop seasons using 'Scarletspur Delicious' and 'Gale Gala' apple trees on MM 111 rootstocks. Bioregulators, aminoethoxyvinyglycine (AVG), ethephon (ETH) and 1-Methylcyclopropene (1-MCP) were applied at various time intervals alone or in combinations. Fruit response was evaluated at harvest and after regular atmosphere (RA) and controlled atmosphere (CA) storage. Use of AVG reduced starch hydrolysis and ethylene production, enhanced firmness and reduced splits, but reduced sensory acceptance of apples and apple juice, particularly in juice from apples treated with AVG. Use of ETH intensified starch hydrolysis, ethylene production, reduced firmness and enhanced splits. Use of AVG + ETH reduced starch hydrolysis, ethylene production and splits and enhanced firmness. A combination of AVG + ETH aided in sensory acceptance of apples, but reduced sensory preference of apples juice. Use of 1-MCP magnified firmness retention and reduced ethylene production after both regular and controlled atmoshere storage. Use of 1-MCP reduced sensory preference, particularly in apple juice. Sensory scores were more notably modified by bioregulators when applied to 'Scarletspur Delicious' apples than 'Gale Gala' apples.