Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Membrane Fatty Acids And Physiological Disorders in Cold Stored ‘Golden Delicious’ Apples Treated with 1-MCP and Calcium Chloride

Maria Dulce Antunes
* ORCID logo ,
Ana Clara Guimarães
,
Custódia Gago
,
Adriana Guerreiro
,
Jorge Panagopoulos
,
Eduardo Vilas Boas
ORCID logo ,
Maria Graça Miguel
ORCID logo
Version 1 : Received: 6 January 2022 / Approved: 13 January 2022 / Online: 13 January 2022 (13:56:33 CET)

A peer-reviewed article of this Preprint also exists.

Antunes, M.D.; Guimarães, A.C.; Gago, C.; Guerreiro, A.; Panagopoulos, J.; Vilas Boas, E.; Miguel, M.G. Membrane Fatty Acids and Physiological Disorders in Cold-Stored ‘Golden Delicious’ Apples Treated with 1-MCP and Calcium Chloride. Horticulturae 2022, 8, 162. Antunes, M.D.; Guimarães, A.C.; Gago, C.; Guerreiro, A.; Panagopoulos, J.; Vilas Boas, E.; Miguel, M.G. Membrane Fatty Acids and Physiological Disorders in Cold-Stored ‘Golden Delicious’ Apples Treated with 1-MCP and Calcium Chloride. Horticulturae 2022, 8, 162.

Abstract

The present research intents to study the evolution of the skin fatty acids and physiological disorders through cold storage in ‘Golden Delicious’ apples treated with 1-MCP and calcium. Harvested fruit were treated with calcium chloride (Ca), 1-MCP (MCP), Ca+MCP or no treatment (control) then subjected to cold storage at 0.5 ºC for 6 months. Fatty acids composition, Malondialdehyde (MDA) and the physiological disorders bitter pit (BP), superficial scald and diffuse skin browning (DSB) were measured at harvest and after storage plus 7 days shelf-life at room temperature ≈22 ºC. Palmitic acid decreased and linoleic acid increased through time, while oleic and stearic acids had few changes. Unsaturated/saturated fatty acids and MDA increased through time, despite Ca and Ca+MCP were related to lower MDA and lower BP and rotten fruit, after cold storage and shelf-life. In those treatments, the unsaturated/saturated fatty acids were higher, mainly due to higher linoleic acid and lower palmitic acids. Further research is needed to clarify the changes in membrane properties and the effect of some treatments in response to chilling injury through storage.

Keywords

Quality; MDA; Bitter pit; superficial scald; chilling

Subject

Biology and Life Sciences, Horticulture

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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