title: Postharvest behaviour of two Sardinian apple varieties following immersion in heated sodium bicarbonate solution.
abstract: 'Miali' and 'Caddina' are apple varieties of Sardinian germplasm, mainly produced under sustainable conditions. Fruit is rarely subjected to cold storage and postharvest losses are generally high. In order to prolong the marketing period and contain postharvest decay of these local varieties, we investigated on their storage behaviour and on the efficacy of combined alternative postharvest treatments. Pre-climateric fruit was harvested and immersed for 0 (control), 15, 30, 45 or 60 sec. in water at 20, 50, 55 or 60 degrees C with or without 2% (W/V) NaHCO3 (SBC). Then, fruit was stored for 4 months at 5 degrees C and 90% RH followed by a 6 day simulated marketing period (SMP) at 10 degrees C and 75% RH. Decay was monitored at the end of storage and after the SMP, while appearance and physiological disorders were evaluated after SMP. During storage 56 and 62% of the untreated 'Caddina' and 'Miali' apples rotted, respectively. During the SMP, an additional 3% of 'Caddina' and 5% of 'Miali' was lost. Among the treatments the best decay control, for both varieties, was attained when fruit was immersed in the SBC solution at 55 degrees C for 60 sec. Compared to control, decay was reduced by 91 and 95% for 'Caddina' and 'Miali', respectively. This combination induced some rind damage, mainly on 'Caddina' fruit. Superficial scald was evident on 'Caddina' and scored as medium while, cold storage induced a significant deposition of epicuticular wax in 'Miali' fruit, affecting significantly fruit appearance. A significant reduction of decay was also achieved when fruit was immersed at 60 degrees C for 30 or 45 sec., attaining for 'Caddina' a reduction of 82 and 88% of decay, respectively. Other combinations were lesser effective or produced rind damages and most decay was caused by Penicillium expansum.
authors.affiliation: Traversa La Crucca 3, Loc. Baldinca, IT-07040 Sassari, Italy.
authors.forename: T
authors.initials: T
authors.lastname: Venditti
authors.forename: M G
authors.initials: MG
authors.lastname: Molinu
authors.forename: A
authors.initials: A
authors.lastname: Dore
authors.forename: M
authors.initials: M
authors.lastname: Agabbio
authors.forename: G
authors.initials: G
authors.lastname: D'Hallewin
mesh_terms: D005511:Food Handling; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D005638:Fruit / Q000187:drug effects / Q000382:microbiology*; D006358:Hot Temperature; D027845:Malus / Q000187:drug effects / Q000382:microbiology*; D010407:Penicillium / Q000187:drug effects / Q000502:physiology; D017693:Sodium Bicarbonate / Q000494:pharmacology*
chemical_list: D017693:Sodium Bicarbonate