OCCURRENCE OF CHILLING INJURY IN GOLDEN APPLE (Spondias dulcis, Sonn.) FRUITS

OCCURRENCE OF CHILLING INJURY IN GOLDEN APPLE (Spondius dulcis, Sonn.) FRUITS

MAJEED MOHAMMED' and LYNDA D. WICKHAM

Department of Crop Science Faculty of Agriculture

The University of the West Indies St. Augustine, Trinidad and Tobago, W. I .

Accepted for Publication February 22, 1996

ABSTRACT

The effects of modified atmosphere packaging, waxing, storage temperature (SC) and duration (3, 7, 11, 15, 19 and 23 days) on the keeping quality and chilling-tolerance of golden apple fruits were evaluated. The extreme susceptibility of golden apple fruits to chilling injury (CI) at 5C was evidenced by extensive pitting and fungal decay. Symptoms appeared after 11 days storage at 5C or after holding at 30C for 1 day after storage for 3 days at 5C. Waxing delayed the appearance of pitting in the above situations to 23 days and 15 days, respectively. Skin pitting developed in low density polyethylene (LDPE) packaged fruits after 19 days at SC and became more pronounced after holding at 30C f o r one day.

Despite the symptoms observed, measurements of bioelectrical resistance and electrolyte leakage indicated that severe membrane damage had occurred by 7 days storage at 5C for all treatments. Therefore, bioelectrieal resistance and electrolyte leakage provided a measure of the onset of chilling injury prior to the appearance of CI symptoms. Changes in fresh weight losses, a reliable indicator of CI in some commodities, did not prove to be so in this case.

INTRODUCTION

Golden apple, also known as pommecythere, ambarella, Tahitian quince, great hog plum, juplon, mango jobo, Polynesian plum, jeco plum and manzana

'To whom correspondence should be sent.

Journal of Food Quality 20 (1997) 91-104. All Righrs Reserved. QCopyrighr 1997 by Food & Nutririon Press, lnc., Trumbull, Connecricur. 91

92 M. MOHAMMED and L.D. WICKHAM

de oro, is a member of the Anarcardiaceae family and is well distributed in the tropical areas of Latin America and the Caribbean. It is currently exported to the U.S.A. and Europe either at the mature-green stage for use as a fresh fruit or as processed products such as chutnies, jams, jellies and wines (Marte et al. 1992). Dense, thin-skinned and with ripening characterized by rapid moisture loss when stored at temperatures above 25C, the fruit is highly perishable. Preliminary investigations on refrigerated storage of the fruit have shown that the potential for extending shelf life by this means exists, but have also indicated the possible occurrence of chilling injury (CI). However, no study has been published on the tolerance of the fruit to chilling temperatures. CI remains an economically important postharvest problem that reduces the overall quality and marketability of many harvested fruits and vegetables indigenous to the tropics and subtropics (Lyons 1973; Couey 1986; Saltveit and Morris 1990; Cabrera and Saltveit 1992). Therefore, for successful extension of golden apple shelf life through the use of low temperature storage, it is first necessary to verify and document the occurrence of CI and to characterize its expression. Additionally, should it be found to be chilling sensitive, it is necessary to identify methods which can be employed to increase its tolerance to CI.

Several methods have been applied successfully to increase the chilling- tolerance of sensitive commodities. These include genetic modification, chemical treatment, hormonal regulation, temperature preconditioning, intermittent warming, controlled atmospheres, film packaging, hypobaric storage, waxing and maintenance of high relative humidity in the storage environment (Wang 1982).

Selection of any of the above methods depends on the type of commodity, ease of application, costs, availability of materials and potential for reduced risks of cross-contamination due to volatiles. For example, film packaging has been effective in preventing CI in papaya (Chen and Paull 1986); avocado (Scott and Chaplin 1978); banana (Scott and Gandanegara 1974); citrus (Ben-Yehoshua 1985); cucumber (Adamicki 1984); honeydew melons (Rij and Ross 1988); hot peppers (Mohammed et al. 1992); and tomatoes (Hobson 1987). Waxing has also been effective in preventing CI in pineapples (Paull and Rohrback 1985); papaya (Chen and Paull 1986); grapefruit (Purvis 1985); and oranges (Chace 1969).

In view of the relatively simple, inexpensive and successful use of film packaging and waxing in alleviating CI in some fruits, the objective of this study was to characterize CI damage in golden apple and to determine the effect of modified atmosphere packaging and waxing treatments on the chilling tolerance of the fruit.

CHILLING INJURY OCCURRENCE IN GOLDEN APPLE 93

MATERIALS AND METHODS

Golden apple fruits were harvested manually, with the use of a picking rod and net from a representative tree in East Trinidad. Fruits were packed in a single layer in cardboard cartons (60 mm x 40 mm) and transported under ambient conditions (30C, 50-60% R.H.) within 45 min of harvest to the laboratory in the Department of Crop Science, University of the West Indies, Trinidad. Fruits at harvest were selected on the basis of size (3.5 - 4.5 mrn diameter), skin color, weight (average of 112 g), absence of pests and disease damage, scars, bruising or abrasions.

Fruits were washed in tap water (20-25C) plus 500 ppm sodium hypochlo- rite solution to remove adhering debris and surface pathogens. Next, fruits were air dried and subjected to the following treatments: In the first treatment, fruits were stored at 5C in sealed low density polyethylene bags (LDPE), 12.7 mrn thick (gas transmission rates at 22C, 630 mL m-*h-l CO,, 109m/m-*h-l 0,). In the second treatment fruits were stored at 5C after uniform application of a wax coating (Stafresh, F.M.C., Lakeland, Florida, U.S.A.), by dipping. The third and fourth treatments were made up of fruits stored in paper bags at 5C and 30C. Data were taken after 3, 7, 11, 15, 19 and 23 days for percentage fresh weight losses, bioelectrical resistance (BER), electrolyte leakage (EL), chilling injury index, pitting, decay and percentage marketable fruits. Samples were also taken from the first three treatments and transferred for 1 day at 30C after each storage interval.

The weight of each fruit was taken before and after each storage interval for calculation of percentage weight losses.

Bioelectrical resistance was determined with a resistance meter (OZ - 86 Shigometer) using the techniques of Weaver and Jackson (1966) as modified by Lougheed ef al. (1981). The two fine nickel-plated electrodes were inserted into two opposite sectors around the equatorial region of each fruit and the average of eight readings for each fruit was recorded. The current pulse was 0.5pA for 0.5 ms, and the interval between pulses was 10 ms. Measurement range was 0-500 kilohms .

Electrolyte leakage was determined as described by Cabrera and Saltveit (1990). Epidermal mesocarp disks were excised with a stainless steel cork borer from the central region of each fruit, trimmed to 1-mm thickness with a stainless steel blade, and washed for 1 min in two changes of 20 mL each of deionized water. Five to seven 1-mm x 0.6 mm disks weighing a total of I g, were placed in 50-mL centrifuge tubes containing 15 mL of 0.3 m mannitol, and the tubes were weighed. The tubes were shaken at 100 cycles per minute before and between recordings. Conductivity was measured after 0.5 and 1.5 h with a Fisher conductivity meter (Model 152) equipped with an immersion type temperature compensated 1 -cm conductivity probe. The tubes containing the


tissue were boiled for 5 min, cooled to room temperature, made to their original weight with deionized water, and their conductivity was determined after 30 min of shaking. Electrolyte leakage during 0.5 to 1.5 h was expressed as a percentage of the total conductivity after boiling. Chilling injury (CI) based on external damage was scored on each fruit using a subjective scale: 1 = no damage, 2 = slight damage, 3 = medium damage, 4 = severe damage, 5 = very severe damage. The CI index was calculated according to the formula used by Pesis et al. (1994).

(injury level) x (number of fruits at this level) CI Index = C 0 Total number of fruits

The severity of pitting and decay was determined subjectively on a 5-point hedonic scale as previously described (Cabrera and Saltveit 1990). The scoring system was 1 = no pitting or decay (0 % of the surface was pitted or decayed), 2 = slight (1% to 5 % ) , 3 = moderate (6% to 15%), 4 = severe (16% to 75%), 5 = very severe (> 75%). Fruits with a rating up to 3 were considered to be marketable while those with a rating of 4 and above were considered as unmarketable.

Koch’s postulate (Brathwaite 1981) was carried out on decayed fruits to determine the fungi that were responsible for the decay. Samples from the tip of the advancing edge of the lesion were removed and cultured in a sterile environment on neo-peptone glucose (NPG) agar plates until five colonies were retained. Each genus was identified and used to inoculate mature-green fruits to distinguish fungi that were naturally associated with golden apple from those that were pathogenic on it. Identification was done by matching the spores or fruiting bodies of the fungi under the light microscope. Prior to visual identification, fungal spores were placed on (1) the unbroken surface of the host fruit and ( 2 ) open wound on the surface of the host fruit.

The experiment consisted of a completely randomized design with a factorial arrangement of variables. Each treatment was replicated 4 times with each replicate consisting of ten fruits per storage period. A similar number of fruits was transferred to the warmer temperature following low temperature storage. Significance of the data was tested by the F-test. Comparison of means and calculations of least significant differences (LSD) and linear regression were also performed on the data.

RESULTS AND DISCUSSION

The high susceptibility of golden apple to chilling injury (CI) was confirmed at 5C. Data presented in Table 1 revealed that fruits stored in paper

LDpE

at5c

LDP

Eat

5C+

1 day

at&

Wax

at 5

C

Wax

at 5

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1 d

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Pap

erba

gs at

5C

Pap

erba

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t 5C

+

1 d

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30C

Pap

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LSD

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1.04

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1.51

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1.33

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67

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4.

67

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2.03

2.41

2.

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4.67

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bags at 5C showed visible symptoms of CI, manifested by the presence of tiny pits scattered randomly on the fruit surface, after 7 days (Table 2 ) . Fruits from this same treatment demonstrated symptoms of moderate CI (3.00) after 11 days (Table I) . The occurrence of sheet pitting, similar to that described by McColloch (1963) for sweet peppers, arose from tiny pits coalesced to form a more concentrated pattern resulting in larger depressed areas characterized with a definite dark-brown discoloration. The injury became more apparent for fruits in paper bags as early as 3 days at 5C followed by an additional day at 30C. Sheet pitting increased in severity from a rating of 2.0 after 3 days to 4.6 after 15 days (Table 1). Affected areas were water-soaked with individual spots flat or sunken with a small ring of normal tissue surrounding them. En masse, these areas had a dappled appearance and as a result of the rapid loss of moisture seen as fresh weight losses (Fig. l ) , the sheet-pitted areas became sunken irregularly with a pebbly and grainy outlook.

Samples stored beyond 15 days at 5C, particularly those transferred to 30C for I day, showed rapid decay. The depressed areas became soft and spongy with widespread signs of secondary infections. The underlying tissues of the infected-sunken lesions which were cream-colored penetrated into the fruit mesocarp to approximately 0.2-0.4 mm, thereby creating an ideal environment for organisms to proliferate. Accordingly, fruit decay after 19 and 23 days of storage at 5C in paper bags, was 84.9% and 86.2%, respectively (Table 3). Fruits transferred for an additional day at 30C had 100% decay after 19 days (Table 3). These fruits had multiple infections. Three fungus genera, Guignardia sp., Asteromella sp., Collectotrichum sp. were isolated from affected fruits. These infections which did not become evident even after continuous storage for 23 days at 5C, came on rapidly thereafter when fruits were transferred from 15 days at 5C to 30C for 1 day (Table 3).

An increase in infection observed in other studies (Ingham 1973) has been related to a reduction of the natural resistance of the fruit tissue to pathogens. Chalutz et al. (1981) and Schiftmann-Nadel ef al. (1980) related the increase of mold infections in citrus during storage to the development of microlesions in the peel during cold storage, favoring the penetration of pathogens during shelf-life. Perhaps a similar explanation is possible to account for the rapid proliferation of pathogens in chill-stressed tissues in this study.

Symptoms of desiccation (Fig. I ) were manifested differently than for CI (Table 1). Here, fruit appearance was affected by extensive shrivelling and weight loss, which increased over the storage period accompanied by the development of longitudinal depressions and water-soaked areas. After 3 days at 30C fruits in paper bags had 4.08% fresh weight losses which increased two-fold, 8 days later (Fig. 1). Fruit storageability was terminated with rapid decay after 11 days at 30C, the major symptom being a dry rot, caused by Fusarium sp.


TABLE 2. EFFECT OF PACKAGING AND WAXING UPON THE DEGREE O F PITTING

OF GOLDEN APPLE FRUITS DURING STORAGE

............................................................ PITTING(%)

.............................................

Treatments Storage period (days) Stat. Sig. ................................................

3 7 1 1 1 5 1 9 2 3 LSD (0.05) Linear ......................................................

LDPE at 5C 1.02 1.0 1.0 1.0 2.3 3.7 LO.78 w

lday at 30C 1.0 1.0 1 . 0 1.0 2.8 2.8 50 .91 w

Wax at 5C 1.0 1.0 1.0 1.0 1 .0 2.1 21.00 Ns

LDPE at 5C+

Wax at 5C+ 1 day at 30C 1.0 1.0 1.0 1.8 2.4 2.6 ~ 0 . 5 1

Paperbagsat5C 1 .O 1.8 3.2 4.7 4.8 5.0 2 1 .02 w

Paperbags at 5C + 1 day at 30C 2.0 2.6 2.9 4.6 ND ND 2 0 . 4 4

Paperbags at30C 1 .O 1 .O 1 .O ND ND ND 20.00 Ns

LSD (0.05) - ~ 0 . 4 9 ~ 0 . 7 20.76 i1.08 ~ 0 . 7 0 20 .36

..................................................................

Mean of 10 fruitsltreatment x 4 replicates

The sensitivity of golden apple to CI damage was reduced in fruits subjected to the packaging and waxing treatments. Accordingly the use of modified atmosphere packaging technique using sealed LDPE bags appeared to alleviate the visible expression of CI and pitting in view of the delay in symptom expression which only became evident after 19 days at 5C and which increased in severity after 23 days (Tables 1, 2 ) . However, when fruit from LDPE bags were transferred for 1 day at 30C, CI damage was noted 4 days earlier (Table 1) compared with those that were not transferred. Percentage marketable fruits was 4.5% and 4.0% more while percentage decayed fruits was 16.1% and 19.8% lower after 19 and 23 days, respectively, for fruits held in continuous storage in LDPE bags at 5C compared with those transferred to the warmer temperature for 1 day (Table 3 ) .


6 Paper bags a1 5 C + Paper bags at 30 C

3 7 1 1 15 19 23 Storage Period (days)

FIG. 1. EFFECT OF PACKAGING AND WAXING TREATMENTS UPON FRESH WEIGHT LOSSES IN GOLDEN APPLE FRUITS

Waxing appeared to be even more effective than LDPE packaging in alleviating CI damage in golden apple fruits. Visible symptoms of CI for waxed fruits were observed after 23 days at 5C while those of LDPE packaging were noticeable after 19 days (Table 1). Waxing also accounted for 8% and 6 .3% more marketable fruits after 19 and 23 days at 5C than LDPE packaged fruits (Table 3). Percentage decayed fruits after 23 days at 5C was 4.1% less for waxed compared with LDPE packaged fruits (Table 3). When fruits from these two treatments were transferred for 1 day at 30C waxed fruits had lower CI,


TABLE 3. EFFECT OF PACKAGING AND WAXING UPON PERCENTAGE MARKETABLE

AND DECAYED GOLDEN APPLE FRUITS AFTER 19 AND 23 DAYS

------_--------_------------------------------------------------ Marketable fruits (%) Decayed fruits (“h)

. . . . . . . . . . . . . . . . . . . . -________---__--___ Treatment

19 days 23 days 19 days 23 days --------------_-------------------------------------_-----_-----

LDPE at 5C 26.6 10.6 11.1 16.2

LDPE at 5C +

Wax at 5C 34.6 16.9 10.0 12.1

Wax at 5C +

1 day at 30C 22.1 6.6 27 .2 36.0

1 day at 30C 26.6 8.2 26.7 30.0

Paperbags at 5C 0.0 0 .0 84.9 86.2

Paperbags at 5C + 1 day at 30C 0.0 0.0 100.0 100.0

Paperbags at 30C 0 .0 0.0 94.9 100.0

LSD (0.05) U.1 21.4 3 . 4 9 3 . 0

pitting and decay than LDPE packaged fruits (Tables I , 2 , 3 ). Decay of fruits in LDPE bags from these treatments was enhanced as a result of condensation within the sealed bags and the warmer temperature obtained upon transfer to 30C. Bacterial soft rot caused by Erwinia sp. dominated these samples.

The occurrence of CI determined on the basis of subjective ratings noted above was induced earlier based on the objective measurements of bioelectrical resistance (BER) and electrolyte leakage (EL) (Tables 4,5). Both measurements which are indicative of a loss in membrane integrity in chill-stressed tissues were discussed in previous reports by Lougheed et al. (1981, 1983) and Mohammed and Wickham (1993) to have an inverse relationship. In this study a similar observation was obtained (Tables 4, 5 ) . Thus the general decline in BER (r2 = 0.89) corresponded with an incline in EL (r2 = 0.97) for all treatments. These objective measurements are therefore, more accurate in determining the actual time-sequence for incipient CI in fruits prior to visible external evidence of symptom expression and could be used as an index of CI. Accordingly, while CI and pitting scores showed significant (P < 0.05) changes during long term storage, BER and EL showed significant (P < 0.01) differences as early as 7 days of storage at 5C (Tables 1, 2, 4, 5 ) .

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64.3

4 41

.27

36.1

1 30

.14

25.1

6 17

.61

3.1

1

Pap

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t 5C

63.93

38.0

0 27

.40

25.7

7 26

.77

23.9

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56.66

37.4

1 24

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20.1

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74

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51.5

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27.9

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16

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17.60

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33.2

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4 20

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8 21

.58

29.0

3

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at 5

C

1 day

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1470

24

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29.2

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t 5C

15

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17.5

3 39

34

52.8

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56.7

9 N

)

Pap

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t 30C

10

.94

36.7

4 32

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LSD

(0.0

5)

21.9

8 2

48

9.

79

305

3.01

52.4

7

55.1

4

58.6

1

37.19

59.4

5

rn

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1 02 M . MOHAMMED and L.D. WICKHAM

It could be argued that an inverse relationship between BER and EL proceeded in a similar manner for fruits held at 5C and 30C, but this can be explained on the basis of fruit ripening and senescence which obviously initiated and contributed to the loss in membrane integrity as well (Lougheed et al. 1983). The change in visual color from green to yellow accompanied by a distinct high-scented aroma at 30C indicative of fruit ripening at an advanced stage was notably absent in chill-injured fruits stored at 5C.

Further studies are being conducted to examine other methods of alleviating CI in golden apples using a broader range of chilling and nonchilling temperatures.

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PAULL, R.E. and ROHRBACK, K.G. 1985. Symptom development of chilling injury in pineapple fruit. J. Amer. SOC. Hort Sci. 110, 100-105.

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OCCURRENCE OF CHILLING INJURY IN GOLDEN APPLE (Spondias dulcis, Sonn.) FRUITS

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