Best Practices for use of 1-MCP on Pear Fruit · 2019. 12. 5. · 1-Methylcyclopropene • Cyclic...
Transcript of Best Practices for use of 1-MCP on Pear Fruit · 2019. 12. 5. · 1-Methylcyclopropene • Cyclic...
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Best Practices for use of SmartFresh on Pear Fruit
Beth Mitcham Department of Plant Sciences University of California Davis
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1-Methylcyclopropene • Cyclic olefin gas • Inhibitor of ethylene binding and action • Effective at nanomolar concentrations • Registered as SmartFreshTM for postharvest use on fruits
CH3
Treated with 300 ppb 1-MCP
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Potential Benefits of SmartFreshTM
• Extend storage life in air or CA storage • Reduce development of storage disorders • Enable warmer temperatures in storage to
save energy • Shipment of fruit to tropical climates or
areas without cold chain
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Factors Influencing Pear Fruit Response to SmartfreshTM
• Variety • Growing Location • Maturity
– Fruit ethylene production • Temperature during delay after harvest
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Differences in Variety Response to SmartFresh
• Bartlett - ≤300 ppb • Anjou - ≤200 ppb • Bosc - ≤300 ppb • Rocha - 316 ppb (report from literature) • Packham - 200 ppb (report from literature) • Abate Fetel - < 300ppb (report from literature)
• Related to the fruit’s general ripening capacity and ethylene production at harvest
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Growing Locations
• Pacific Northwest – Bartlett ≤300 ppb
• California – Bartlett 300-600 ppb
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0
20
40
60
80
100
Control 1-MCP Control 1-MCP
Harvest 1 Harvest 2
Sene
scen
t Sca
ld (%
)
Solid color = Elevation 150m Patterned = Elevation 610m
Influence of Elevation and Harvest Maturity on Efficacy of SmartFresh to Control Senescent Scald in Bartlett Pears
Wang & Sugar 2015
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0
20
40
60
80
Control 1-MCP Control 1-MCP
Harvest 1 Harvest 2
Sene
scen
t Cor
e Br
eakd
own
(%)
Wang & Sugar 2015
Solid color = Elevation 150m Patterned = Elevation 610m
Influence of Elevation and Harvest Maturity on Efficacy of SmartFresh to Control Senescent Core Breakdown in Bartlett Pears
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Competition Between SmartFresh and Ethylene
– Internal ethylene levels increase during ripening and reduces 1-MCP efficacy
– Accumulation of ethylene in the 1-MCP treatment atmosphere will reduce efficacy
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CH3
CH3
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Methodology
• Early-, mid- and late-season ‘Bartlett’ pears were harvested from two growing regions in CA
• Fruit were cooled to 0oC and exposed to the following treatments for 24 hours at 0oC
Control (no 1-MCP or ethylene) 1-MCP only (600 nL/L) 600 nL/L 1-MCP & 12 nL/L ethylene (50:1) 600 nL/L 1-MCP & 30 nL/L ethylene (20:1) 600 nL/L 1-MCP & 60 nL/L ethylene (10:1) 600 nL/L 1-MCP & 600 nL/L ethylene (1:1)
• Fruit were then ripened at 20oC
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Time (days)AH 0 3 6 9 12 15
Flesh
firmn
ess (
lbs)
0
5
10
15
20
AH 0 3 6 9 12 15 AH 0 3 6 9 12 15
ControlSF only50 SF:1 C2H420 SF:1 C2H410 SF:1 C2H41 SF:1 C2H4
Early-season Mid-season Late-seasonSm
artFr
eshT
M trea
tmen
tEth
ylene
chall
enge
Smart
Fres
hTM t
reatm
ent
Ethyle
ne ch
allen
ge
Smart
Fres
hTM t
reatm
ent
Ethyle
ne ch
allen
ge
• SmartFreshTM effects are diminished for later harvests in association with higher ethylene production by fruit
IEC = 0.04 ± 0.01 ppm IEC = 0.16 ± 0.02 ppm
Effect of Ethylene on Response to SmartFresh on Bartlett Pears
IEC = 3.98 ± 1.18 ppm
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Control SF only 50 SF: 1 C2H4
20 SF: 1 C2H4 10 SF: 1 C2H4 1 SF: 1 C2H4
Early season fruit Day 9 at 20oC
600 ppb 1-MCP
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Predicting an optimal [SmartFreshTM]
Based on observations from the 2010 season
Treatment Ethylene
concentration (ppm) Beginning End End ratio
Control 0.000 0.172 - SF only 0.000 0.056 11:1
50 SF:1 C2H4 0.017 0.086 7:1 20 SF:1 C2H4 0.034 0.108 5.5:1 10 SF:1 C2H4 0.072 0.173 3.5:1 1 SF:1 C H 0 625 1 455 0 5:1
Time (days)-3 0 3 6 9 12 15
Fles
h fir
mne
ss (l
bs)
0
5
10
15
20 ControlSF only50 SF:1 C2H420 SF:1 C2H410 SF:1 C2H41 SF:1 C2H4
Harv
est
Smar
tFre
shSM
trea
tmen
tEt
hylen
e ch
allen
ge
Ethylene build-up in tanks during treatment
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Late Season Bartlett Pears
Treatment Ethylene
concentration (µL/L) Beginning End
Control 0.007 0.258
SF only 0.007 0.224
50 SF:1 C2H4 0.019 0.480
20 SF:1 C2H4 0.036 0.547
10 SF:1 C2H4 0.067 0.688
1 SF:1 C2H4 0.650 1.573
‘Late season’ fruit (IEC = 3.98 ± 1.18 µL/L)
Treatment Ethylene
concentration (µL/L) Beginning End End ratio
Control 0.007 0.258 - SF only 0.007 0.224 2.7:1
50 SF:1 C2H4 0.019 0.480 1.3:1 20 SF:1 C2H4 0.036 0.547 1.1:1 10 SF:1 C2H4 0.067 0.688 0.9:1 1 SF 1 C H 0 650 1 573 0 4 1
Ethylene build-up in tanks during treatment
Time (days)-3 0 3 6 9 12 15
Fles
h fir
mne
ss (N
)
0
20
40
60
80
100
Sm
artF
resh
SM tr
eatm
ent
Eth
ylen
e ch
alle
nge
Har
vest
ControlSF only50 SF:1 C2H420 SF:1 C2H410 SF:1 C2H41 SF:1 C2H4
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Predicting an optimal SmartFreshTM Concentration Steps involved:
1. Cool fruit to treatment temperature 2. Seal fruit in jars for 12-15 hours 3. Measure the ethylene concentration that accumulates in jars 4. Calculate the concentration of ethylene that would
accumulate around pears in 24 hours 5. Predict an optimal SmartFreshTM concentration: [optimal SF} = 3.5 X [ethylene]
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Ability of Pear Fruit to Ripen After SmartFresh Treatment
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0
10
20
30
40
50
60
70
Control 1-MCP Control 1-MCP
Harvest 1 Harvest 2
Firm
ness
(N) a
fter 7
d @
20°
C 3 months
5 months
6 months
Solid color = Elevation 150m Patterned = Elevation 610m
Influence of Elevation and Harvest Maturity on Recovery of Ripening Capacity following Treatment with SmartFresh in Bartlett Pears
Wang and Sugar 2015
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0
10
20
30
40
50
60
Control 1-MCP Control 1-MCP
Harvest 1 Harvest 2
Firm
ness
(N) a
fter 1
2d @
20°
C 3 months 5 months 6 months
Solid color = Elevation 150m Patterned = Elevation 610m
Influence of Elevation and Harvest Maturity on Recovery of Ripening Capacity following treatment with SmartFresh in Bartlett Pears
Wang and Sugar 2015
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Changes in firmness during storage and post-storage shelf-life of ‘Rocha’ pears treated with 312 ppb 1-MCP
Gago et al., 2013
0
10
20
30
40
50
60
70
At harvest
14 14+1 14+2 26 26+1 26+2 35 35+1 35+2
Firm
ness
(N)
Time (weeks)
2.5°C + air 2.5°C + CA 0°C + air 0°C + CA
14 wks = 3 ½ mo; 26 wks = 6 ½ mo., 35 wks = 8 ¾ mo.
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Gago et al., 2013
0
20
40
60
80
100
120
At harvest
14 14+1 14+2 26 26+1 26+2 35 35+1 35+2
Inte
rnal
Bro
wni
ng (%
)
Time (weeks)
2.5°C + air 2.5°C + CA 0°C + air 0°C + CA
Incidence of internal browning during storage and shelf-life of ‘Rocha’ pears treated with 312 ppb 1-MCP
14 wks = 3 ½ mo; 26 wks = 6 ½ mo., 35 wks = 8 ¾ mo.
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0
5
10
15
0
20
40
60
80
0 1 2 3 4 5 6 7 8
Firm
ness
(lbs
.-for
ce)
Firm
ness
(N)
Months in Storage
[email protected]°C [email protected]°C [email protected]°C
Influence of Storage Temperature and SmartFresh Treatment on Firmness of Anjou pears During Storage
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0
20
40
60
80
100
120
140
160
0
5
10
15
20
25
30
35
40
0 1 2 3 4 5 6 7 8
Ethy
lene
Pro
duct
ion
(pm
ol k
g-1 s
-1)
Inte
rnal
Eth
ylen
e (µ
l l-1
)
Months in Storage
[email protected]°C [email protected]°C [email protected]°C
Solid line = Internal Ethylene Dashed line = Ethylene Production
Influence of Storage Temperature and SmartFresh Treatment on Ethylene in Anjou Pears During Storage
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0
10
20
30
40
50
60
70
1 2 3 4 5 6 7 8 Frui
t Firm
ness
(N) a
fter 7
d @
20C
Months in Storage
Control@-1 1°C 1-MCP@-1 1°C 1-MCP@1 1°C
Effect of SmartFresh and Storage Temperature on Recovery of Ripening Capacity (7d) in Anjou Pears
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0
2
4
6
8
10
12
14
0
10
20
30
40
50
60
70
1 2 3 4 5 6 7 8
Firm
ness
(lbs
.-for
ce)
Firm
ness
(N) a
fter 7
d a
t 20
°C (N
)
Months in Storage
[email protected]°C [email protected]°C [email protected]°C
Effect of SmartFresh and Storage Temperature on Recovery of Ripening Capacity in Late Harvested* Anjou Pears
* 59N
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0
20
40
60
80
100
120
0 1 2 3 4 5 6 7 8
Supe
rfic
ial S
cald
Inci
denc
e (%
)
Months in Storage
[email protected]°C [email protected]°C [email protected]°C
Influence of Storage Temperature and SmartFresh Treatment on Superficial Scald Development in Anjou pears
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Can We Achieve Extension of Storage Life AND Fruit Ripening after Harvest?
Amit Dhingra will speak to a possible solution in next session
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How Does SmartFresh Affect Sensory Quality of Pears
This is experience we want our
consumers to have!
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Experimental Design • Northern California (Lakeport) orchards • Three weekly harvests • Three Treatments
– 100 ppm Ethylene at 68°F for 24 hours
– 600 ppb gaseous 1-MCP at 34°F (2C) for 24h
– Control • Ripen fruit at 68°F (20C) • Evaluate objective and sensory quality when fully
ripe 3 lbs.-force (13N)
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0
5
10
15
20
25
0 2 4 6 8 10 12 14 16 18 20 22
Firm
ness
(lbs
)
20C Control
24h. 100 ppm C2H4
24h. 600 ppb 1-MCP
0 2 4 6 8 10 12 14 16 18 20 22
Mid Season
0 2 4 6 8 10 12 14 16 18 20 22
Early Season Late Season
Softening of California Bartlett Pears at 68F (20C)
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Sensory Profiles: Early Season
Overall intensity aroma
Apple aroma
Pear aromaGreen aroma
Fermented aroma
Firmness
Juiciness
Grittiness
Sw eet tasteTart taste
Fruity taste
0 1 2 3 4 5 6 7
20C Control24h, 100 ppm Ethylene24h, 600 ppb 1-MCP
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Overall intensity aroma
Apple aroma
Pear aromaGreen aroma
Fermented aroma
Firmness
Juiciness
Grittiness
Sw eet tasteTart taste
Fruity taste
0 1 2 3 4 5 6 7
Sensory Profiles: Late Season
Overall intensity aroma
Apple aroma
Pear aromaGreen aroma
Fermented aroma
Firmness
Juiciness
Grittiness
Sw eet tasteTart taste
Fruity taste
0 1 2 3 4 5 6 7
Early Season
Overall intensity aroma
Apple aroma
Pear aromaGreen aroma
Fermented aroma
Firmness
Juiciness
Grittiness
Sw eet tasteTart taste
Fruity taste
0 1 2 3 4 5 6 7
Mid Season
20C Control24h, 100 ppm Ethylene24h, 600 ppb 1-MCP
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SmartFresh Treated Bartlett Pears* Have
Better Sensory Quality Once Fully Softened
• Enhanced sweetness, juiciness and pear aroma • Minimized fermented aroma, gritty texture and tart taste
Escribano et al., 2016. Postharvest Biol. Technology Moya-Leon et al., 2006 Postharvest Biol. Technology
*California-grown fruit
• Packham pears treated with 200 ppb 1-MCP had greater sweetness and aroma than cold stored and CA stored pears after 4 and 6 months storage
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Questions?
Best Practices for use of�SmartFresh on Pear Fruit1-MethylcyclopropenePotential Benefits of SmartFreshTMSlide Number 4Factors Influencing Pear Fruit �Response to SmartfreshTMDifferences in Variety Response to SmartFreshGrowing LocationsMaturity and Elevation EffectsSlide Number 9Slide Number 10Competition Between �SmartFresh and EthyleneMethodologySlide Number 13Slide Number 14Predicting an optimal [SmartFreshTM] Late Season Bartlett PearsPredicting an optimal SmartFreshTM Concentration Ability of Pear Fruit to Ripen �After SmartFresh TreatmentSlide Number 19Slide Number 20Changes in firmness during storage and post-storage shelf-life �of ‘Rocha’ pears treated with 312 ppb 1-MCPIncidence of internal browning during storage and shelf-life �of ‘Rocha’ pears treated with 312 ppb 1-MCPSlide Number 23Slide Number 24Slide Number 25Slide Number 26Slide Number 27Can We Achieve Extension of Storage Life��AND��Fruit Ripening after Harvest?Slide Number 29Experimental Design Slide Number 31Sensory Profiles: Early Season Sensory Profiles: Late Season�SmartFresh Treated Bartlett Pears* Have Better Sensory Quality Once Fully Softened Slide Number 35