Oxidation products of alpha-farnesene associated with superficial scald development in d'Anjou pear fruits are conjugated trienols

Conjugated triene (CT) oxidation products of the acyclic sesquiterpene (E,E)-alpha-farnesene are thought to induce development of the physiological storage disorder superficial scald in apple and pear fruits of susceptible cultivars. CTs that accumulate in peel tissues of Granny Smith and Delicious apples after several weeks of cold storage are known to be conjugated trienols (CTols) rather than the corresponding hydroperoxides produced by in vitro autoxidation of alpha-farnesene. Here, it is shown that CTols are also the predominant in vivo oxidation products of alpha-farnesene in cold-stored pear fruit of the highly scald-susceptible d'Anjou cultivar. Analysis by octadecylsilane reversed phase high-performance liquid chromatography with diode array detection, gas chromatography with flame ionization detection, gas chromatography-mass spectrometry, and proton nuclear magnetic resonance spectroscopy identified 3,7,11-trimethyldodeca-1,3(E),5(E),10-tetraen-7-ol as the major CT in hexane extracts of peel tissue from d'Anjou pears stored for 3-5 months in air at -1 degrees C. The possible origins of CTols in apples and pears and the hypothesized role of these oxidation products of alpha-farnesene in the induction of scald are discussed. .     

Low temperature metabolism of apple phenolics and quiescence of Phlyctaena vagabunda.

The content of chlorogenic acid, (+)-catechin, (-)-epicatechin, phloretin glycosides, and quercetin glycosides in fresh and stored Golden Delicious apples (Malus domestica Borkh) was determined. The relative amount of phenolics in the peel, with the exception of chlorogenic acid and (-)-epicatechin, was higher than that in the flesh. In addition, quercetin glycosides were detected only in the skin. These compounds were tested for fungicidal activity against Phlyctaena vagabunda Desm., the causal agent of a postharvest rot. Chlorogenic acid only inhibited P. vagabunda spore germination and mycelial growth in vitro. Changes of apple phenolics and polyphenol oxidase activity during cold storage and the biological activity of these phenolics have also been analyzed with reference to the development of quiescent infections during cold storage plus shelf life at room temperature. The results obtained suggested that phloridzin and chlorogenic acid in combination with polyphenol oxidase activity could function to arrest P. vagabunda in quiescent infections associated with immature and ripening apple fruit.     

Effect of reddening-ripening on the antioxidant activity of polyphenol extracts from cv. 'Annurca' apple fruits

Apple is among the most consumed fruits worldwide, and several studies suggest that apple polyphenols could play a role in the prevention of degenerative diseases. 'Annurca' apple fruit undergoes, after harvest, a typical reddening treatment to turn the apples' skin red, and it is noted for its high firmness. This paper reports the effect of reddening-ripening treatment on polyphenol concentration and antioxidant activity of both peel and flesh extracts. The in vitro antioxidant properties have been compared with the protective effect against the cytotoxic effects of reactive oxygen species using Caco-2 cells as model system. Pretreatment of cells with different polyphenolic apple extracts provides a remarkable protection against oxidative damage. This effect seems to be associated with the antioxidant activity of 'Annurca' apple polyphenolic compounds. The flesh has antioxidant properties comparable to those possessed by the peel. Neither the reddening nor the fruit conservation causes changes in the antioxidant properties possessed by this apple variety. The data indicate that polyphenolic compounds in 'Annurca' apples are relatively stable in the peel and also in the flesh; therefore, the health benefits of polyphenols should be maintained during long-term storage. Finally, a diet rich in apple antioxidants could exert a beneficial effect in the prevention of intestinal pathologies related to the production of reactive oxygen species.     

EFFECT OF CALCIUM CHLORIDE SPRAYS AT DIFFERENT WATER VOLUMES ON “SZAMPION” APPLE CALCIUM CONCENTRATION

The aim of the study was to examine the effect of calcium chloride sprays at different water volumes on ‘Szampion’ apple calcium (Ca) concentration. Apple trees were sprayed with CaCl₂at a rate of 7 kg ha^?1 using 250, 500, 1000, and 1500 L of water which represents: 2.8, 1.4, 0.7 and 0.5% CaCl₂ solution, respectively. Sprays with CaCl₂ were applied 6, 4, and 2 weeks before fruit harvest by a directed air-jet sprayer with radial fan. Fruit Ca concentrations were determined from the bottom (to 1.5 m height), middle (from 1.6 to 2.3 m height) and top (from 2.4 to 3.0 m height) of tree. The trees unsprayed with Ca served as a control. The study showed that such treatments did not injure leaves and fruit. Efficacy of CaCl₂ sprays at studied water rates in increasing fruit Ca concentration was similar. Apples sprayed with Ca from the middle and bottom of tree canopy had higher Ca concentrations than control fruit. Leaf Ca applications at all water volumes had no effect on fruit Ca concentration from tree canopy top, however, laboratory study indicated that apples from this zone had ability to take up exogenous Ca. It was also found that young ‘Szampion’ fruitlets took up clearly less exogenous Ca as compared to mature fruit, which suggests that Ca sprays of this cultivar should be performed mainly at late apple development stages.     

Influence of mid‐summer boron sprays on boron content and quality indices of ‘delicious’ Apple 1

Boron (B) is required for optimal yield and quality of apple fruit (Malus domestica Borkh.) but may impair fruit quality if present in excessive amounts. A field experiment was conducted to examine the effects of a single mid‐July foliar B spray (0, 11.3, 22.6 g B/tree) on the B content and postharvest quality indices of 220‐gram ‘Starking Delicious’ apples. Fruit B concentration was positively related to B application rate and ranged from 9 to 55 mg/kg dry mass (1.3 to 7.7 mg/kg fresh mass). The relative B increases were greater in the core and inner cortex than in the outer cortex and skin, suggesting that some of the applied B entered the fruit through the tree vascular system. Increasing fruit B concentrations caused minor changes in fruit external color indices L and b and internal color index b but had no effect on firmness, soluble solids concentration, titratable acidity, starch index, external color index a, or internal color indices L and a. None of the effects were of horticultural significance. Most fruit quality indices were influenced by postharvest sampling time and reflected typical postharvest ripening patterns. The results suggest that ‘Delicious’ apple quality is relatively insensitive to high fruit B concentrations.     

Effect of Postharvest Sprays of Boron and Urea on Yield and Fruit Quality of Apple Trees

ABSTRACT

The objective of the experiment was to examine the effect of postharvest sprays of boron (B) and urea on apple tree yield and fruit quality. The study was conducted during 2002–2003 at a commercial orchard in central Poland on mature ‘Jonagold’ apple trees/M.26 planted on a sandy loam soil with low B status. All experimental trees received soil-applied nitrogen (N) at a rate of 50 kg ha^?1 at bud break. The following spray treatments were performed: (1) postharvest B spray three to four weeks before leaf abscission at a rate of 1.2 kg ha^?1; (2) postharvest urea-N spray at the same time as B spraying at a rate of 18.4 kg ha^?1; and (3) combined B spray with urea at the same time and at the same rates as in the combination of treatments (1) and (2). Trees not sprayed with B and urea served as a control. The results showed that all spray treatments damaged leaves, but only postharvest urea spray and combined B spray with urea caused defoliation. Postharvest B spray with/without urea improved flower B status, fruit set, and tree yield. However, the efficiency of combined B spray with urea in improving reproductive growth was lower than that of foliar B application without the addition of urea. Postharvest sprays of B and urea had no effect o n blushing, flesh firmness, or soluble solids concentration of apple fruit. These results indicated that under B-deficiency conditions, postharvest B sprays are successful in improving reproductive growth and should be recommended without the addition of urea. It is suggested that combined B sprays with urea may be applied in the autumn to apple trees with limited soil B and N availability.     

Apple peel as a contributor to whole fruit quantity of potentially healthful bioactive compounds. Cultivar and year implication

On the basis of the fresh weight of apple fruit and its peel and the concentration of bioactive compounds, the total quantity of L-cysteine, glutathione, ascorbate, flavonols, and anthocyanins as well as phenolics was evaluated in a wide range of cultivars and two growing seasons. Apple peel as a contributor to the entire apple quantity of the examined components considerably differed in relation to the investigated compounds and was also highly cultivar dependent. A great amount of flavonols was found in apple peel (approximately 40%), followed by ascorbate (approximately 30%) and total phenolics (approximately 20%), while the lowest contribution was assessed for thiols (approximately 11% and 14% for L-cysteine and total quantity of glutathione, respectively), based on average values for both years. Seasonal variations in the quantity of antioxidants was more pronounced in apple peel, whereas the contribution of apple peel to the whole fruit was predominantly affected by the genotype. A very high positive correlation existed between apple peel and the whole fruit quantity of antioxidants.     

Effects of the Polish Rootstocks P2 and P22 on Vigour,Yield and Fruit Characteristics of the Apple Cultivar ‘Gravenstein’

Abstract

The performance of the Polish rootstocks P2 and P22 under Norwegian growing conditions was evaluated over 10 years (1983–92). Tree vigour of the apple cultivar ‘Gravenstein’ on P2 and P22 was 64 and 16% of that on M9, respectively. Trees on P2 had the highest yield efficiency, but less total yield per tree than M9. Owing to very dwarfing growth, trees on P22 failed to establish a sufficient canopy and produced significantly smaller apples. P2 and P22 affected apple soluble solids in a favourable way, but did not influence fruit acidity.     

Developmental and varietal differences in volatile ester formation and acetyl-CoA: alcohol acetyl transferase activities in apple (Malus domestica Borkh.) fruit

Apple (Malus domestica Borkh.) cultivars differ in their aroma and composition of volatile acetates in their fruit flesh and peel. Cv. Fuji flesh contains substantial levels of 2-methyl butyl acetate (fruity banana-like odor), while the flesh of cv. Granny Smith apples lacks this compound. Granny Smith apples accumulate mainly hexyl acetate (apple-pear odor) in their peel. Feeding experiments indicated that Fuji apples were able to convert hexanol and 2-methyl butanol to their respective acetate derivatives in vivo, while Granny Smith apples could only convert exogenous hexanol to hexyl acetate. Differential substrate specificities of the in vitro acetyl-CoA:alcohol acetyl transferase (AAT) activities were also detected among cultivars. In Granny Smith apples, the AAT activity was detected only in the peel, and its specificity was almost exclusively restricted to hexanol and cis-3-hexenol. In Fuji apples, the AAT activity was detected in both peel and flesh and apparently accepted a broader range of alcohols as substrates than the Granny Smith enzyme activity. Our data strongly suggest that different AAT activities are operational in apple tissues and cultivars and that these differences contribute to the variation observed in the accumulation of volatile acetates.     

Temperature-dependent autoxidation of conjugated trienols from apple peel yields 6-methyl-5-hepten-2-one, a volatile implicated in induction of scald

Conjugated triene (CT) oxidation products of alpha-farnesene have long been thought to be involved in development of superficial scald in apple fruit. Early studies found that CT hydroperoxides and the volatile 6-methyl-5-hepten-2-one (MHO) are major in vitro autoxidation products of alpha-farnesene. However, it was recently shown that > or =99% of the oxidation products of alpha-farnesene that accumulate in apple peel are conjugated trienols (CTols), isomers of 2,6,10-trimethyldodeca-2,7,9,11-tetraene-6-ol. HPLC-purified CTols from fruit of two scald-susceptible cultivars, Granny Smith (GS) and Red Delicious (RD), were used to study autoxidation of these compounds in vitro. Incubation of CTols in sealed glass vials under air resulted in accumulation of MHO. Oxygen enrichment did not increase the amount of MHO produced. Regardless of which cultivar CTols were derived from, at 0 degrees C autoxidation yielding MHO was quite slow and linear, whereas at 20 degrees C MHO production was much more rapid, and after several hours the rate increased abruptly. However, CTols isolated from GS and RD fruit differed in the duration of the initial lag phase and the overall level of MHO generated at 20 degrees C. The sharp increase in MHO production occurred after 3 h with GS CTols and at about 12 h with RD CTols. Also, the yield of MHO from GS CTols after 6 h at 20 degrees C was nearly 6-fold greater than that from RD CTols after 20 h at 20 degrees C. The antioxidants butylated hydroxytoluene and diphenyamine reduced the yield of MHO by about 97%. Recent work has shown that MHO can induce scald-like symptoms in apple peel and that tissue sensitivity increases with time in storage. This may explain the correlation between high CTol levels and scald development, and why symptoms rapidly intensify when fruits are removed from cold storage.     

Characterization of monkey orange (Strychnos spinosa Lam.), a potential new crop for arid regions

The green monkey orange (Strychnos spinosa Lam., Loganiaceae), a tree indigenous to tropical and subtropical Africa, produces juicy, sweet-sour, yellow fruits containing numerous hard brown seeds. The species has recently been introduced into Israel as a potential new commercial crop. However, little is known about its agronomical performance, fruit development and ripening, or postharvest physiology. The current study shows that during ripening in storage, the peel color changes from green to yellow, accompanied by a climacteric burst of ethylene and carbon dioxide emission. Total soluble solids slightly increased during storage, whereas total titratable acidity and pH did not change significantly. The major sugars that accumulated during ripening in storage were sucrose, glucose, and fructose, and the main acids, citric and malic acids. The main volatiles present in the peel of ripe fruits were phenylpropanoids, trans-isoeugenol being the major compound.     

1-Methylcyclopropene interactions with diphenylamine on diphenylamine degradation, alpha-farnesene and conjugated trienol concentrations, and polyphenol oxidase and peroxidase activities in apple fruit

1-Methylcyclopropene (1-MCP) is a new technology that is applied commercially to inhibit ethylene action in apple fruit, but its interactions with existing technologies such as diphenylamine (DPA) for control of superficial scald development in fruit during and after storage is unknown. To investigate possible interactions between 1-MCP and DPA, Delicious apples were untreated or treated with 2 g L(-1) DPA, and then with or without 1 microL L(-1) 1-MCP. Ethylene production and respiration rates of fruit were measured immediately following treatment, and fruit was stored at 0.5 degrees C for 12 weeks. Internal ethylene concentrations (IEC), alpha-farnesene and conjugated trienol (CTol) concentrations, activities of peroxidase and polyphenol oxidase (PPO), and DPA levels in the skin of the fruit were measured at intervals during storage. 1-MCP reduced the rate of DPA loss from peel tissue so that by 12 weeks of storage concentrations of the chemical were 25% higher than in untreated fruit. 1-MCP, with and without DPA, markedly inhibited ethylene production and respiration rates, maintained low IEC and alpha-farnesene and CTol concentrations, while DPA had little effect on these factors except inhibition of CTol accumulation. Treatment effects on peroxidase and PPO activities were inconsistent.     

Fruit quality of Redhaven and Royal Glory peach cultivars on seven different rootstocks

Two peach cultivars, Redhaven and Royal Glory, grafted on seven different rootstocks (Adesoto, Barrier 1, GF 677, Ishtara, Monegro, Penta, and peach seedling) were analyzed for tree vigor and yield. Fruit of similar ripeness (fruit firmness) was analyzed in terms of pomological (fruit weight, soluble solids content) and biochemical parameters (individual sugars, organic acids, phenolic acids in the flesh and peel, as well as flavonols and anthocyanins in the peel). A uniform effect of rootstock on tree size was evident in the cases of both cultivars. The Ishtara rootstock induced weak tree growth; Adesoto, Penta and peach seedling semivigorous growth; and Barrier 1, GF 677, and Monegro vigorous tree growth. We recorded higher yields in the Redhaven cultivar, while no significant differences in yield in the fourth growing season were found among the rootstocks for each cultivar. Rootstock had no effect on soluble solids in the Redhaven cultivar, while in the Royal Glory it did. Penta yielded the highest soluble solids content levels, while Adesoto and Monegro were associated with low levels. In the fruit from both cultivars, the rootstock had a significant influence on individual sugars, organic acids, and phenolic acids in the pulp. We also found that phenolic acids in the pulp and skin were more affected by the rootstock than other secondary metabolites analyzed, regardless of the cultivar.     

Postharvest variation in apple (Malus x domestica Borkh.) Flavonoids following harvest, storage, and 1-MCP treatment

The impact of 1-methylcyclopropene (1-MCP) on the synthesis and retention of flavonoid compounds during storage and ripening of red Delicious (Malus x domestica Borkh.) apples was investigated. Numerous anthocyanins, flavonols, flavan-3-ols, and a hydroxycinnamic acid from three different fruit harvest maturities were monitored after a 120 day storage and 1 week shelf life period using high-performance liquid chromatography/diode array detector analysis. The total flavonoid concentration was 5% greater in fruit treated with 1-MCP, whereas chlorogenic acid levels were 24% lower. All compounds analyzed increased in concentration during fruit harvest; however, the anthocyanins generally declined after storage, while chlorogenic acid levels increased. 1-MCP treatment resulted in the retention of anthocyanins in the latter stages of storage but did not affect the flavonols and flavan-3-ols. Chlorogenic acid biosynthesis from early and optimal fruit harvest maturities was greatly inhibited by 1-MCP during storage and the 1 week shelf life period. However, 1-MCP did not affect chlorogenic acid concentrations in late-harvested fruit. Results suggest that 1-MCP may inhibit the activity of phenylalanine ammonia-lyase and subsequent biosynthesis of flavonoid compounds. However, because very little postharvest biosynthesis of flavonoids occurs in apples, 1-MCP treatment may be useful for maintaining some of the intrinsic flavonoid levels of red Delicious apples, if applied at the proper harvest maturity.     

基于改进YOLOv4模型的全景图像苹果识别

苹果果园由于密植栽培模式,果树之间相互遮挡,导致苹果果实识别效果差,并且普通的图像采集方式存在图像中果实重复采集的问题,使得果实计数不准确。针对此类问题,该研究采用全景拍摄的方式采集苹果果树图像,并提出了一种基于改进YOLOv4和基于阈值的边界框匹配合并算法的全景图像苹果识别方法。首先在YOLOv4主干特征提取网络的Resblock模块中加入scSE注意力机制,将PANet模块中的部分卷积替换为深度可分离卷积,且增加深度可分离卷积的输出通道数,以增强特征提取能力,降低模型参数量与计算量。将全景图像分割为子图像,采用改进的YOLOv4模型进行识别,通过对比Faster R-CNN、CenterNet、YOLOv4系列算法和YOLOv5系列算法等不同网络模型对全景图像的苹果识别效果,改进后的YOLOv4网络模型精确率达到96.19%,召回率达到了95.47%,平均精度AP值达到97.27%,比原YOLOv4模型分别提高了1.07、2.59、2.02个百分点。采用基于阈值的边界框匹配合并算法,将识别后子图像的边界框进行匹配与合并,实现全景图像的识别,合并后的结果其精确率达到96.17%,召回率达到95.63%,F1分数达到0.96,平均精度AP值达到95.06%,高于直接对全景图像苹果进行识别的各评价指标。该方法对自然条件下全景图像的苹果识别具有较好的识别效果。     

丁香精油和丁香酚对苹果贮藏期病害及果实品质的影响

该文对丁香精油和丁香酚在离体和活体条件下对采后苹果的主要致腐菌苹果青霉、苹果灰霉、苹果炭疽、苹果轮纹、苹果褐腐和苹果腐心的抑制作用以及对贮藏期苹果品质的影响进行了研究。结果表明，在离体条件下，丁香精油和丁香酚对供试菌种有显著的抑制作用，最低抑制浓度(MIC)范围分别为0.15～0.30 mg/(100 mL)和0.15～0.35 mg/(100 mL)，但不能完全抑制致腐菌在苹果果实上的生长。丁香精油和丁香酚能够抑制采后苹果腐烂率、呼吸强度和褐变指数的上升，以及可溶性固性物含量、可滴定酸和硬度的下降，延缓采后苹果的生理衰老，有利于保持苹果的品质和风味。加入CaCl₂后，抑菌效果和保鲜效果优于单一的丁香精油和丁香酚处理。作为一种可食性香料，丁香有望开发为纯天然的食品和果品保鲜剂。     

Polyphenolic profiles of Basque cider apple cultivars and their technological properties

The polyphenolic compositions of 31 Basque cider apple cultivars were determined in pulp, peel, and juice by high-performance liquid chromatography with diode array detection analysis of crude extracts and after thiolysis. Total polyphenols are distributed in a wide concentration range depending on the cultivar. Procyanidins are the class of polyphenols that present major concentrations in apple. Their average degrees of polymerization range from 4 to 8 depending on the cultivar. Apple cultivars were technologically classified into bitter and nonbitter categories using different classification systems obtained by applying several pattern recognition techniques, such as principal component analysis, K-nearest neighbors, soft independent modeling of class analogy, partial least-squares, and multilayer feed-forward-artificial neural networks, to apple pulp, peel, or juice data (individual polyphenol concentrations, total procyanidin content, and the average degree of polymerization of procyanidins). Bitter apple cultivars present higher contents of flavan-3-ols and/or dihydrochalcones than nonbitter cultivars. Detailed knowledge of the polyphenolic profile of each apple cultivar affords information about their susceptibility to oxidation, their sensory properties (bitterness, astringency), and their possible influence on the characteristics and quality of the final product (juice, cider) when apples are processed.