Effects of 6-methyl-5-hepten-2-one vapor on peel browning of 'Delicious' and 'Granny Smith' apples: open vs. closed system

摘要: Abstract An open and a closed system were used to evaluate the effects of 6-methyl-5-hepten-2-one (MHO) vapor on peel browning or scald development ‘Delicious’ ‘Granny Smith’ (scald susceptible) ‘Fuji’ ‘Gala’ resistant) apples. In system, fruit placed top beaker containing MHO held in ventilation hood with airflow 0.56 m s−1 at 20 °C for 4 days. an MHO, together 30 apples, was sealed 30-l jar, which opened 1 h every 2 days 7 20 °C. Differing susceptibilities created using harvest (least susceptible), stored regular air (RA) months controlled atmosphere (CA) 6 0 °C (most treated DPA then RA CA (less susceptible). At harvest, induced over 100% area four cultivars but no system. Fruit similarly acetone ethanol showed not Scald developed after storage Smith’. increased these treatment inhibited both during poststorage period concentrations by 100-fold uniform within 24 regardless condition treatment. The severity symptom time. although concentration 3–10 fold compared untreated controls, it did change cultivar, condition,