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ARS Home » Pacific West Area » Wenatchee, Washington » Physiology and Pathology of Tree Fruits Research » Research » Publications at this Location » Publication #351083

Research Project: Developmental Genomics and Metabolomics Influencing Temperate Tree Fruit Quality

Location: Physiology and Pathology of Tree Fruits Research

Title: IAD value at harvest as a predictor for ‘Anjou’ fruit storage performance

Author
item Mattheis, James
item MUSACCHI, STEFANO - Washington State University
item SERRA, SARA - Washington State University

Submitted to: International Society for Horticultural Science Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 4/4/2018
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Anjou pears produced in the PNW are single picked and can have considerable fruit maturity variability at harvest. Assessment of chlorophyll in and several mm below the peel using differential absorbance (IAD) is a means to identify populations of fruit of varying maturity within single trees. This cultivar is superficial scald-susceptible and while the disorder can be well managed by 1-MCP, ripening after storage of 1-MCP- treated fruit can be problematic. As 1-MCP impacts ripening in part based on fruit stage of development when the treatment is applied, the objective of this project was to determine if IAD classes at harvest can provide an indication of storage performance and post-storage ripening capacity of 1-MCP-treated fruit. Pears were harvested in a commercial orchard and 3 (2015) or 4 (2016) classes were assembled based on IAD. Fruit exposed to 0 (control) or 100 'L L-1 1-MCP for 16h at 0.5 oC were then stored in air for up to 8 months followed by 7 days at 20 oC. During and after removal from storage, decreases in fruit weight, IAD and firmness were greater in controls compared with 1-MCP fruit. After storage, fruit with the highest IAD at harvest (less mature) had less IAD drop and green to yellow color change but more weight loss compared to fruit with lower IAD at harvest. 1-MCP fruit had less decrease in IAD and hue during poststorage ripening regardless of IAD class compared with that of control fruit. Superficial scald (scald) developed only on control fruit in the first season. After 5 months, scald decreased with increased IAD (less mature) at harvest. Scald development was reduced but not prevented by 1-MCP after 8 months in year two. Scald symptom intensity in control fruit after 8 months decreased with increased IAD values at harvest. The results indicate IAD at harvest can provide some level of prediction of storage performance related to 1-MCP use, storage duration, and production season.