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    Delayed harvest improves red blush development and quality of 'Cripps Pink' apple

    Access Status
    Fulltext not available
    Authors
    Shafiq, Muhammad
    Singh, Zora
    Khan, Ahmad
    Date
    2011
    Type
    Journal Article
    
    Metadata
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    Citation
    Shafiq, Muhammad and Singh, Zora and Khan, Ahmad S. 2011. Delayed harvest improves red blush development and quality of 'Cripps Pink' apple. Scientia Horticulturae. 129: pp. 715-723.
    Source Title
    Scientia Horticulturae
    DOI
    10.1016/j.scienta.2011.05.026
    ISSN
    0304-4238
    School
    Department of Agribusiness
    URI
    http://hdl.handle.net/20.500.11937/23590
    Collection
    • Curtin Research Publications
    Abstract

    The poor red blush development on ‘Cripps Pink’ (Malus x domestica Borkh.) apple fruit at commercial maturity (CM) reduces the economic return to apple growers in warmer regions of the world. The effects of delayed harvest maturity up to 6 weeks following CM on the development of red blush and fruit quality of ‘Cripps Pink’ apple were investigated at two locations in Western Australia during 2003 and 2004. The red blush, export-grade fruit, total anthocyanin, cyanidin 3-galactoside, chlorogenic acid, catechin, and epicatechin of apple fruit skin tissues increased with advancement of harvest maturity at both locations in both years, whereas hue angle, concentration of phloridzin, fruit firmness, and titratable acidity (TA) of apple fruit tissues decreased with delayed harvest. The internal ethylene concentration was elevated with the delayed harvest. The concentrations of quercetin 3-galactoside, quercetin 3-arabinoside, quercetin 3-rutinoside, quercetin 3-rhamnoside, and quercetin 3-glucoside increased up to 2 weeks following CM, and then declined in 2003 at both locations and at Perth Hills in 2004. Delayed harvest resulted in improved development of red blush on the fruit surface, accumulation of total anthocyanin, cyanidin 3-galactoside, chlorogenic acid, catechin, epicatechin, and quercetin glycosides in fruit skin, SSC:TA ratio and reduced fruit firmness possibly due to the increased ethylene production.

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