Development of a commercial preservation technology to minimize physiologicalinjury and assure quality attributes of apple fruit

The ripening of fleshy fruits such as apple, pears and tomatoes results in a coordinated

change in texture, nutritional characteristics, color, flavor and aroma, and initiates

senescence processes that reduce shelf life. Fresh market apples are often treated with 1-

methylcyclopropene and stored under controlled atmosphere conditions to delay ripening and

extend the supply period to consumers. However, there is always some degree of economic

loss due to external injury and flesh browning of the fruit. In this proposal, we intend to

investigate mechanisms responsible for these physiological disorders in two popular

Canadian apple cultivars (‘Empire’ and ‘McIntosh’). The fruit will be stored under various

conditions of temperature and carbon dioxide with or without 1-methylcyclopropene treatment

and fruit quality and biochemical and molecular parameters will be assessed. The overall goal

is to contribute to the development of a reliable commercial preservation technology to

minimize physiological injury and assure quality attributes of apple fruit.

Faculty Supervisor:

Barry Shelp

Student:

Partner:

Rohm and Haas Canada LLP;Ontario Apple Growers

Discipline:

Life Sciences

Sector:

University:

University of Guelph

Program:

Accelerate

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