POMÁCEAS

TECHNICAL BULLETIN
Volume 7, Number 3 May 2007 ISSN 0717-6910

COLD STORAGE OF FRUIT EDITORIAL

(Claudia Moggia & Marcia Pereira) As part of the Fondef Project, a field day took place at
the Temuco Experimental site on 30 March. During the
meeting, attended by about 20 persons, the performance
Keeping the fruit at the lowest temperature (T°) it of various Gala and Fuji clones was discussed (Photo 1).
can sustain and reducie the time to establish this
condition are the most important factors to
preserve fruit quality and reduce post-harvest
loss. Consequently, to obtain long-term storage and
optimum quality at the consumer market, it is
imperative to maintain the cold chain. This entails:
cooling after harvest, cold storage, cooled
transport and refrigeration at home. Breaks in and
disruptions of the cold chain affect quality and
change appearance and organoleptic attributes.

The main causes of quality loss directly related to Photo 1. People attending the Fondef Project field day in Temuco.
storage T° are: respiration, ethylene production,
The director of the Centro de Pomáceas, J. A. Yuri,
weight loss, rot and certain physiological changes.
invited by SQM, visited the Chihuahua area in Mexico (15
- 19 April) and held a seminar on Mineral Nutrition of
fruit trees.
Effect of t° on the factors related to quality
Tuesday, 15 May the Minister of Agriculture and
loss
officials of the University of Talca visited the Centro de
Pomáceas (Photo 2).
1. Respiration. This is the main factor affecting
quality loss of fresh products, as it utilises

Continuation on page 2

CONTENTS
Cold Storage of Fruit
Editorial
Research Summary
Miscelaneous
Photo 2. From left to right.: J.A. Yuri, Álvaro Rojas, Minister of
Agriculture; Juan Antonio Rock, Rector of the University of Talca;
Gilda Carrasco, Dean of the Agricultural Sciences Faculty.

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POMÁCEAS, VOLUME 7, NUMBER 3
Continuation from page 1

carbohydrates to produce energy. The fruit at low T°. Figure 2 shows the development of
continues to live after harvest and therefore needs ethylene and volatiles (∑VO) in Granny Smith apples
energy to maintain its vital processes. Reserves that treated with Ethrel (ethylene promoter) and stored
have been accumulated during its development at ambient T° for 16 days.
provide the necessary energy. T° directly influences y
the respiration process due to the enzymatic nature
80 8000

of the respiration process. According to the Q10

70 7000

concept, a measurement of the rate chemical 60 6000

reactions occur, the respiration rate (ml CO2/kg-h)

TPE (ul/kg-hr)
50 5000

Σ VO
during storage doubles or triples with every 10° C 40 4000

increase in T° (Table 1). Figure 1 shows the drastic 30 3000

drop in respiration rate of apples kept at 15° & 20° 20 2000

C versus 2° and - 1° C.
TPE Ethrel
10 1000
Σ VO Ethrel

0 0
1 3 7 10 13 16
Table 1. Respiration rate of some fruit species at 0° and 10° C Días a Temperatura ambiente
and its related Q10 Figure 2. Ethylene (EPR) and volatiles (∑VO) in Ethrel treated
Granny Smith apples. Source: Pomological Centre, 2005.
Species Respiration rate
(mg CO2/kg-h)
0° C 10° C Q10
Apples 3-6 14 - 20 3.3 – 4.7 3. Weight loss. Due to the high water content of the
Pears 3-7 8 - 21 2.7 – 3.0 fruit (Table 2), susceptibility to dehydration is high. A
Strawberries 12 – 18 49 – 95 4.1 – 5.3 7 % weight loss in apples affects its marketability as
Source: Handerburg et al., 1986. dehydration affects the fruit’s appearance. Weight
loss is caused by a physical phenomenon
30
(transpiration). Due to a difference in vapour
pressure water moves from the fruit (high vapour
Respiración (mg CO2/kg/hr)

25

20
15°C pressure saturation) to the environment (low
15
10°C
2°C
pressure). This gradient is a function of T° and
10
-1°C Relative Humidity (R.H.), i.e. the lower T° and the
5
higher R.H. (> 95 %), the lower the water loss.
Consequently transpiration rate has to be controlled
0
0 14 28 42 56 70 84 98 112 with an adequate T° and R.H. management during
Tiempo de almacenaje (días)
storage and transport.
Figure 1. Respiration rate (mg CO2/kg-h) of apples cv. Golden
Grimes at four different storage T°
Table 2. Water content of various fruit species.

Fruit Water
2. Ethylene. Sensorial fruit qualities desirable for (%)
its consumption, like firmness loss, change of Grapes 82.0
background colour and aroma development, are Pears 83.2
Apples 85.0
governed by ethylene. Once maximum organoleptic
Lemons 87.0
quality has been attained, the irreversible Strawberries 90.0
senescence process is being initiated. Delaying the Peaches 89.0
synthesis of this hormone extends the post harvest Source: Kader et. al., 1985
life of the fruit. Ethylene production is inversely
related to fruit’s T°, and therefore plays a crucial
role in avoiding maturity advancement and
subsequent deterioration. Furthermore the fruit’s
susceptibility to the effect of ethylene is reduced

2 Continuation on page 3
POMÁCEAS, VOLUME 7, NUMBER 3
Continuation from page 2

4. Rot. The incidence and development rate of the 5. Physiological disorders. The optimum storage
pathogens causing fruit rot is T° dependent. At T° ± temperature to keep quality loss at a minimum is
20° C, growth of the main fungi affecting the fruit determined by the fruit species determine. There
are at their optimum. (Figure 3). Therefore, are species that are damaged by low temperatures
employing low T° (0° C) lowers the development rate. when exposed to temperatures below 10 ° C (“low
However, this is useless as a control method as a temperature damage”. The main symptom is
great number of the pathogens survive at browning). Typical examples are banana and
temperatures close to or below 0° C (Table 3). The chirimoya, having their origin in hot climates.
water condensation forming on the fruit’s surface Adequate storage T° for species coming from colder
due to a break in the cold chain, plays an important climates (pip - and stone fruit) varies between -0.5°
role in rot development. An increase of a couple of and 2° C. Nevertheless, these, too, are susceptible
degrees results in free water on the surface of the to low temperature damage (superficial scald, soft
fruit, offering favourable conditions for the scald and core flush in apples, woolliness in peaches;
germination of the fungal spores and facilitating Figure 4).
entrance into the fruit by breaking down the
epidermis through an osmotic phenomenon.

Table 3. Main fruit diseases developing post-harvest.

Minimun T° Storage
Fruit Pathogen for T°
development
Botrytis cinerea
Penicillium
expansum -2ºC
Pip Fruit
Alternaria -2ºC 0ºC
alternata -3ºC
Pezicula -4ºC
malicorticis Figure 4. Symptoms of low temperature damage in apples: sot
Monilia spp scald (left) and superficial scald (right).
Botrytis cinerea
0ºC
Stone Penicillium
-2ºC
Fruit expansum 0ºC Summary
-2ºC
Alternaria
-3ºC - The deciding factor to maintain the fruit’s visual
alternata
+2ºC and sensory attributes is immediate cooling after
Rhizopus spp
harvest and storage at low T° until it reaches the
Kiwi Botrytis cinerea -2°C 0ºC
consumer. This process is known as the cold chain.
Source: Kader et. al., 1989. - The main factors influenced by temperature
control are: respiration, ethylene production,
1,25
dehydration, rot and physiological disorders.
Tasa de crecimiento relativo

1,00

0,75 REFERENCES.
Jobling, J. 2001. Correct cold chain management is essential for
0,50
all fruit and vegetables. www.postharvest.com.au
0,25 Kader, A. 2002. (ed.). Postharvest technology of horticultural
crops. University of California. Agricultural and Natural
0,00
Resources. Publication 3311. 535 p.
0 20 40 60
Thompson, J., G. Mitchell, T. Rumsey, R. Kasmire y C.
Temperatura (°C)
Crisosto. 1998. Commercial cooling of fruits, vegetables, and
Figure 3. Relative development rate of fungi at different flowers. University of California. Division of Agriculture and
temperatures. Source: Jobling, 2001
Natural Resources. Publication 21567. 59 p.
Wills, R., W. B. McGlasson, D. Graham, T. H. Lee and E. G.
Hall. 1989. Postharvest: An introduction to the physiology and
handling of fruit, and vegetables. Avi Book, NY. 174 p.

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POMÁCEAS, VOLUME 7, NUMBER 3
 and severity was determined at the end of storage plus 10 days
RESEARCH SUMMARY at ambient temperature.

INVESTIGATION INTO THE COMPOUNDS RELATED TO SUPERFICIAL Both DPA and 1-MCP treatments proved to be equally efficient to
SCALD IN APPLES CV. GRANNY SMITH control superficial scald (0 % incidence). On the other hand, non-
(ROJAS, K. 2007. B. AG. THESIS. U. OF TALCA, 41 PAGES,
treated fruit (control) from both orchards developed more than 90
% scald.
GUIDING PROF. C. MOGGIA).

After 3 month storage, 1-MCP treated fruit of both orchards

During the 2005/06 season a study has been carried out to
determine the effect of an application of diphenylamine (DPA,
2000 ppm) and 1-methylcyclopropene (SmartFresh, 625 ppb) on
the incidence of superficial scald in apples cv. Granny Smith.
Fruit was harvested in two commercial orchards: Agricola Las
Mercedes and Agricola El Trapiche (San Fernando, VI Region).
Treatments were stored for 4 month in RA (Regular Atmosphere
(0° C). Maturity indices, rate of ethylene production and
chemical compounds (total antioxidant capacity -AO-, α-
farnesene -AF- and conjugated trienes -Tc-), present in the peel
of the fruit, were evaluated monthly. Superficial scald incidence
measured 16 lb. flesh firmness and more than 13 lb. after 4
month. Furthermore, this treatment maintained ground colour,
kept the ethylene concentration peak below 34 µl/kg*h and
reduced AF, AO and Tc levels. Although, the DPA treatment
maintained the green ground colour, as well, firmness dropped to
below 14 lb. after the third month. Ethylene production peaked at
a higher level 80 µl/kg*h. AF, AO and Tc levels were higher than
those of 1-MCP treated fruit. Finally, the control treatment’s
firmness level was lower than 12 lb. at the third month. Maximum
ethylene production higher than 80 µl/kg*h and AF, AO and Tc
levels higher than those of DPA.

CLIMATIC DATA (October 2006 – April 2007)

Tº MÁX. Tº MÍN Hrs < 10 ºC DAYS WITH 5 Hrs DAY DEGREES DAY DEGREES RAIN
AREA (OCTOBER) (JAN-FEB) T° > 29 ºC (MAX & MIN) (HOURLY) (mm)
2006 2007 2006 2007 2006 2007 2006 2007 2006 2007 2006 2007 2006 2007
GRANEROS 34,1 33,6 3,1 0,7 14 31 15 16 1.639 1.582 59.491 59.284 53 108
SAN FERNANDO 36,5 34,1 4,3 3,2 21 25 48 26 1.690 1.532 57.147 57.758 67 109
LOS NICHES 33,8 31,8 0,2 -0,9 61 91 4 3 1.337 1.284 54.970 54.269 98 115
SAN CLEMENTE 35,1 34,3 2,9 0,6 25 39 19 9 1.506 1.497 56.849 58.441 88 135
CHILLÁN 34,1 33,6 -1,1 0,8 168 213 7 7 1.211 1.148 49.639 49.011 156 249
ANGOL 40,2 38,9 2,7 0,7 28 44 17 10 1.403 1.356 57.156 56.994 307 292
TEMUCO 33,3 34,7 1,4 0,6 192 245 1 1 794 796 43.141 43.058 408 335

MISCELANEOUS Dr. Simon Schouten and Ad Van der Vooren (17-24/04)

and Dr. Rob Veltman and Theo Baaijens (8-9/05) of the
From 29 March until 9 May the investigators Iryna
Dutch company Van Amerongen CA Technology visited the
Tartachnyk and Jan Kuckenberg of University of Bonn,
Pomological Centre to install a Mobile Research
Germany (Photo 3) carried out research on stress in fruit
Laboratory (container laboratory) to research ULO
at the Pomological Centre.
storage (CA - storage with ultra low oxygen) (Photo 4).

Photo 4. Dr. Rob Veltman and Mr. Theo Baaijens (left), and view
of the interior of the container lab. (right).

Next CP Technical Meetings: Tuesday, July 31

Photo 3. Dra. Iryna Tartachnyk y Jan Kuckenberg.

POMÁCEAS, Technical Bulletin published by the Centro de Pomáceas at the University of Talca. Periodical and free distribution.
Legal Representative: Dr. Juan Antonio Rock Tarud, Rector
Director: Dr. José Antonio Yuri, Director of Centro de Pomáceas
Editors: José Antonio Yuri; Valeria Lepe; Claudia Moggia
Avenida Lircay s/n Talca Tel. +56-71-200366- Fax +56-71-200367 e-mail pomaceas@utalca.cl
Web site: http://pomaceas. utalca.cl

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POMÁCEAS, VOLUME 7, NUMBER 3