Effects of Aminoethoxyvinylglycine Application and Heat Treatment on Fruit Quality of 'Fuji' Apples during CA Storage

摘要

This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) application and heat treatment on fruit quality of 'Fuji' apples during CA storage. AVG (75 mg-L"1) was applied to 'Fuji' tree at 150 and 175 days after full bloom(DAFB) and the fruit were harvested at 185, 195, and 205 DAFB, respectively. Respiration rate and ethylene production of fruit applied with AVG were greatly reduced more than those in control. Flesh firmness and acidity of fruit applied with AVG were higher than those in control. Flesh browning occurred in all of the control fruit regardless of harvest date. However, AVG-treated fruits were free of flesh browning except for late harvested fruits. At 185 DAFB, 'Fuji' apples were harvested and prestorageheat treatment was done for 3 days at 38°C and 6 hours at 46 °C. Heat treatment at 38°C and 46 °C prior to CA storage greatly reduced respiration rate and ethylene production. The incidence of flesh browning were 35%, 14%, and 5%, in control fruit, heating at 38°C and 46°C, respectively. The titratable acidity was lower at heated apple than at controlled one.