interactions of avg, mcp and heat treatment on apple fruit ripening

174 Pages·2016·0.87 MB·English

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University of Kentucky Doctoral Dissertations Graduate School
2006
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University of Kentucky, [email protected]
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Sigal-Escalada, Valeria, "INTERACTIONS OF AVG, MCP AND HEAT TREATMENT ON APPLE FRUIT
RIPENING AND QUALITY AFTER HARVEST AND COLD STORAGE" (2006). University of Kentucky Doctoral
Dissertations. 448.
https://uknowledge.uky.edu/gradschool_diss/448
This Dissertation is brought to you for free and open access by the Graduate School at UKnowledge. It has been
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ABSTRACT OF DISSERTATION

Valeria Sigal-Escalada

The Graduate School
University of Kentucky
2006
INTERACTIONS OF AVG, MCP AND HEAT TREATMENT ON APPLE
FRUIT RIPENING AND QUALITY AFTER HARVEST AND COLD
STORAGE

ABSTRACT OF DISSERTATION
A dissertation submitted in partial fulfillment of the
requirements for the degree of Doctor of Philosophy in the
College of Agriculture
at the University of Kentucky

By
Valeria Sigal-Escalada
Lexington, Kentucky

Director: Dr. Douglas D. Archbold, Professor of Horticulture

Lexington, Kentucky
2006
Copyright © Valeria Sigal-Escalada 2006
ABSTRACT OF DISSERTATION

INTERACTIONS OF AVG, MCP AND HEAT TREATMENT ON APPLE
FRUIT RIPENING AND QUALITY AFTER HARVEST AND COLD
STORAGE

The effects of AVG, an inhibitor of ethylene synthesis, in combination with MCP or heat
treatment (HT) on quality traits of several apple cultivars after harvest (AH) or cold storage
(ACS), and the involvement of ethylene in the regulation of SDH activity during the last weeks
of fruit development were studied. AVG was applied to ‘Royal Gala’, ‘Lodi’, ‘Senshu’,
‘Redchief Delicious’ and ‘Red Fuji’ trees 4 weeks before normal harvest (H1). Control and
AVG-treated (AVG) fruit were harvested at H1 and treated with MCP or air-heated. Fruit were
ripened at room temperature (RT) AH or ACS. Some AVG fruit were harvested at H1 and 1 to 2
weeks after H1 (H2), or at H2 only. Ethylene production (EP), respiration rate (RR), firmness,
starch index (SI), titratable acidity (TA), volatile production (VP) and AAT activity, among
others, were measured AH and ACS. Peel and cortex of ‘Gala’ were alcohol-fed and ester
production quantified. EP and SDH presence and activity were measured at various harvest dates
on control and AVG ‘Lodi’, ‘Red Delicious’ and ‘Fuji’ apples. AVG plus MCP was more
effective in reducing HEP, RR, firmness and TA loss than either treatment alone; it did not
provide further control on SI and did not repress ‘Gala’ red skin color development more than
AVG alone, though it consistently repressed VP. AVG plus HT was generally more effective
than single treatments in reducing HEP, RR and firmness loss during storage. It was not different
than the single treatments on TA, SI, and VP. The effect of AVG plus HT on fruit quality ACS
was cultivar-dependent. AVG plus HT was not enough to maintain the quality of the early-
harvest cultivars, and it did not improve fruit quality of late-harvest cultivars. The effects of
AVG plus MCP but not of AVG plus HT were evident at H2. Precursor availability was the
major factor limiting VP, suggested by the low VP when RR was low, the increase in ester
production in alcohol-fed samples, and the lack of correlation between AAT and ester
production. SDH activity or expression was not affected by a reduction in ethylene production.

KEYWORDS: Malus domestica Borkh, alcohol-acyl tranferase, sorbitol dehydogenase,
aminoethoxyvinylglycine, 1-methylcyclopropene

Valeria Sigal-Escalada

07/07/2006
INTERACTIONS OF AVG, MCP AND HEAT TREATMENT ON APPLE
FRUIT RIPENING AND QUALITY AFTER HARVEST AND COLD
STORAGE

BY

VALERIA SIGAL-ESCALADA

Douglas D. Archbold
Director of Dissertation

Arthur G. Hunt
Director of Graduate Studies

07/07/2006
Date
RULES FOR THE USE OF DISSERTATIONS

Unpublished dissertations submitted for the Doctor’s degree and deposited in the
University of Kentucky Library are as a rule open for inspection, but are to be used
only with due regard to the rights of the authors.
Bibliographical references may be noted, but quotations or summaries of parts may
be published only with the permission of the author, and with the usual scholarly
acknowledgements.

Extensive copying or publication of the dissertation in whole or in part also
requires the consent of the Dean of the Graduate School of the University of
Kentucky.
DISSERTATION

Valeria Sigal-Escalada

The Graduate School
University of Kentucky
2006
INTERACTIONS OF AVG, MCP AND HEAT TREATMENT ON APPLE
FRUIT RIPENING AND QUALITY AFTER HARVEST AND COLD
STORAGE

DISSERTATION

A dissertation submitted in partial fulfillment of the
requirements for the degree of Doctor of Philosophy in the
College of Agriculture
at the University of Kentucky

By
Valeria Sigal-Escalada

Lexington, Kentucky

Director: Dr. Douglas D. Archbold, Professor of Horticulture

Lexington, Kentucky
2006

Copyright © Valeria Sigal-Escalada 2006
DEDICATION

This is dedicated to my grandmother Maria Julia Vitale de Escalada, who will always live in my
heart, and to my friend Mariel Betina Orlando who was a constant support from Argentina
during all these years.
ACKNOWLEDGMENTS

I would like to extend my sincerest gratitude to my advisor Dr. Douglas A. Archbold for his
kindness, useful guidance and advice throughout my study, and for funding the project. I would
like to thank Drs. Bruce Downie, Robert Houtz, Thomas Kemp and John Strang for their
valuable suggestions and comments as members of my committee, and Dr. Kenneth Seebold
who took time to be my outside examiner. The Department of Horticulture funded my last two
years of tuition, and for that I am very grateful.

I would like to thank Ms. Marta Nosarzewski for helping me with the biochemical analyses
and Western Blots and Mr. Randall Collins who performed all the volatile analyses. I am also
grateful with the staff of the Horticulture Department who provided assistance throughout these
years, and with the other members of the lab, Ms. Federica Galli, Dr. Kyung Myung, Ms.
Roberta Magnani, Mr. Matt Fulkerson and Ms. Pavani Vuppalapati for their company and nice
moments in the lab.

Finally, I would like to acknowledge my friends in Lexington, who became my family during
these years, sharing the nice moments and supporting me through the difficult ones. I would also
like to thank my family and friends in Argentina for their support.

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