Evaluation of messenger plant activator as a preharvest and postharvest treatment of sweet cherry fruit under a controlled atmosphere.

Abstract

The preservation methods as an alternative to chemical control to prevent postharvest quality losses of sweet cherry were examined. The efficacy of preharvest and postharvest messenger (M) treatments on sweet cherry cv. '0900 Ziraat' was tested under a controlled atmosphere in 2004 and 2005. The factors investigated included the separate or combined effect of low oxygen, high carbon dioxide and M on the quality and fungal pathogens of sweet cherries in a normal atmosphere (NA) and in a controlled atmosphere (CA). Cherries were placed at six different atmosphere combinations (0.03%:21% [NA, control], 5%:5%, 10%:5%, 15%:5%, 20%:5% and 25%:5% CO(2):O(2)) at 0°C and 90% relative humidity for up to 8 weeks. Mass values were higher in cherries stored under NA compared with CA. Initial firmness was 1.45 kg and 1.41 kg in fruits without messenger (WM) and in M fruits, respectively; and was measured as 0.30-0.59 kg in WM and 0.57-0.95 kg in M at the end of the trials. The highest acidity and ascorbic acid values were recorded at the end of storage from the fruit stored under CA + M. The CA + M treatment proved the most effective with regard to delaying the maturity and preserving the fruit quality in sweet cherries during storage. Moreover, the CA + M treatments reduced the rotten fruit from 24.06% to 3.80% in cv. '0900 Ziraat'. Better fruit quality was obtained under CA + M compared with NA and CA. The fungi most frequently isolated from sweet cherries were Botrytis cinerea, Penicillium expansum, Monilinia fructicola, Alternaria alternata and Rhizopus stolonifer. It was concluded that sweet cherry cv. '0900 Ziraat' could be stored successfully under CA (20%:5%) + M, and partially under CA (25%:5%) + M, conditions for more than 60 days. Thus, it is recommended that CO(2) levels for sweet cherry storage can be increased above 15% with M.

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Evaluation of messenger plant activator as a preharvest and postharvestEvaluation of messenger plant activator as a preharvest and postharvest
treatment of sweet cherry fruit under a controlled atmospheretreatment of sweet cherry fruit under a controlled atmosphere
Bulent Akbudak a; Himmet Tezcan b; Atilla Eris a
a Department of Horticulture, b Department of Plant Protection, Faculty of Agriculture, University of Uludag,
Bursa, Turkey
Online Publication Date: 01 August 2009
To cite this Article To cite this Article Akbudak, Bulent, Tezcan, Himmet and Eris, Atilla(2009)'Evaluation of messenger plant activator as a preharvest
and postharvest treatment of sweet cherry fruit under a controlled atmosphere',International Journal of Food Sciences and
Nutrition,60:5,374 — 386
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Page 2

Evaluation of messenger plant activator as a preharvest
and postharvest treatment of sweet cherry fruit under a
controlled atmosphere
BULENT AKBUDAK1, HIMMET TEZCAN2& ATILLA ERIS1
1Department of Horticulture, and2Department of Plant Protection, Faculty of Agriculture,
University of Uludag, Gorukle Campus, Bursa, Turkey
Abstract
The preservation methods as an alternative to chemical control to prevent postharvest quality
losses of sweet cherry were examined. The efficacy of preharvest and postharvest messenger (M)
treatments on sweet cherry cv. ‘0900 Ziraat’ was tested under a controlled atmosphere in 2004
and 2005. The factors investigated included the separate or combined effect of low oxygen, high
carbon dioxide and M on the quality and fungal pathogens of sweet cherries in a normal
atmosphere (NA) and in a controlled atmosphere (CA). Cherries were placed at six different
atmosphere combinations (0.03%:21% [NA, control], 5%:5%, 10%:5%, 15%:5%, 20%:5%
and 25%:5% CO2:O2) at 08C and 90% relative humidity for up to 8 weeks. Mass values were
higher in cherries stored under NA compared with CA. Initial firmness was 1.45 kg and 1.41 kg
in fruits without messenger (WM) and in M fruits, respectively; and was measured as 0.30?0.59
kg in WM and 0.57?0.95 kg in M at the end of the trials. The highest acidity and ascorbic acid
values were recorded at the end of storage from the fruit stored under CA?M. The CA?M
treatment proved the most effective with regard to delaying the maturity and preserving the fruit
quality in sweet cherries during storage. Moreover, the CA?M treatments reduced the rotten
fruit from 24.06% to 3.80% in cv. ‘0900 Ziraat’. Better fruit quality was obtained under CA?M
compared with NA and CA. The fungi most frequently isolated from sweet cherries were
Botrytis cinerea, Penicillium expansum, Monilinia fructicola, Alternaria alternata and Rhizopus
stolonifer. It was concluded that sweet cherry cv. ‘0900 Ziraat’ could be stored successfully under
CA (20%:5%)?M, and partially under CA (25%:5%)?M, conditions for more than 60 days.
Thus, it is recommended that CO2levels for sweet cherry storage can be increased above 15%
with M.
Keywords: Carbon dioxide, elicitor, fruit ripening, long-term storage, shelf-life
Introduction
In recent years, the use of plant activators has become common in managing plant
diseases with the developments in biological agriculture practices. Use of plant
activators to reduce plant diseases is relatively new and very few activators are
commercially available. One of these bioactivators is the messenger (M) consisting of
harpin. Harpin is a new bio-activator that was biotechnologically developed to
eliminate non-target effects of chemicals and may be used as an alternative to control
insects and fungi as well as to increase yield and quality (Gang and Liu 1999). It is
Correspondence: Bulent Akbudak, Department of Horticulture, Faculty of Agriculture, Uludag University,
Gorukle Campus, 16059 Bursa, Turkey. Fax: ?90 224 4429098. E-mail: bakbudak@uludag.edu.tr
ISSN 0963-7486 print/ISSN 1465-3478 online # 2009 Informa UK Ltd
DOI: 10.1080/09637480701712420
International Journal of Food Sciences and Nutrition,
August 2009; 60(5): 374?386
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Page 3

isolated from Erwinia amylovora, the bacterial pathogen that causes fire blight disease.
The ability of harpin to activate the growth and defense system of plants has
encouraged the use of this product in integrated pest management programs (Wei
et al. 1992; Anonymous 2000). When M is applied to plants it activates a plant’s
natural growth and defense mechanisms. M binds to plant receptors, initiating a set of
complex signaling pathways: activating a well-defined series of systemic acquired
resistance genes, inducing the jasmonic acid/ethylene-dependent pathway, and
eliciting plant growth-related systems. These responses protect plants against a wide
variety of pests on multiple crops, while at the same time improving growth, crop yield
and quality (Hunt and Ryals 1996; Ryals et al. 1996). Unlike traditional chemical
pesticides, M does not kill or otherwise adversely affect pests or pathogens, and hence
it does not exert the selection pressure that promotes the development of resistance in
pest populations, thus reducing the likelihood of resistance or cross-resistance
development. M is ideally suited to controlling pests that have developed resistance
to conventional chemical treatments and to being used as a partner with highly pest-
specific, lower risk products (Mayer et al. 2001).
The postharvest storage period of sweet cherries is limited by a number of factors,
including mass changes, softening, development of surface pitting, peduncle brown-
ing, loss of color, and postharvest rots. Postharvest losses of sweet cherry fruit due to
fungal decay often occur in spite of postharvest application of fungicides and other
control measures. Although postharvest fungicides are quite effective in controlling
most storage rots of fruits and are used commercially to minimize decay incidence
(Adaskaveg and Ogawa 1994). However, some fungicides have lost their effectiveness
because of emergence of resistant strains (Jones and Ehret 1976; Spotts and Cervantes
1986; Holmes and Eckert 1999). Because of the increasing concern about chemical
usage in food and the environment, there is also a renewed interest in non-chemical
approaches to postharvest disease control (De Vries-Paterson et al. 1991; Mattheis
and Roberts 1993; El-Ghauth et al. 1995).
For fruits having high export value, such as sweet cherry, improving storage
conditions, prolonging the storage time and developing novel preharvest and
postharvest treatments are important issues. Generally sweet cherries can be stored
at 08C and 90% relative humidity (RH) for 1?4 weeks (Panova and Popov 1987;
Vidrih et al. 1998; Esti et al. 2002). The storage time can be prolonged if the cherries
are stored under modified atmosphere packaging (MAP) and controlled atmosphere
(CA) conditions (Eris et al. 1993; Meheriuk et al. 1995; Thompson 2001; Tian et al.
2001; Jiang et al. 2002).
Recently, there has been significant increase in the export of sweet cherry from
Turkey, making sweet cherry one of the most important fruits with respect to
commercial value and consumption. Therefore, ensuring high fruit quality is a
primary concern for retailers. In this study, sweet cherry cv. ‘0900 Ziraat‘, which is
widely grown in Turkey and has high export value, was used. In the study, to evaluate
the combined effect of M and different carbon dioxide concentrations on the quality
properties and growth of pathogenic fungi, fruits stored under 0.03%:21% (normal
atmosphere [NA], control), 5%:5%, 10%:5%, 15%:5%, 20%:5% and 25%:5%
CO2:O2were investigated.
Messenger plant activator as treatment
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Materials and methods
Plant material
Sweet cherry cv. ‘0900 Ziraat’ (Prunus avium L.) was used in studies in both 2004 and
2005. Trees were selected from Commercial Agricultural Cooperative Orchard at
Keles, Bursa, Turkey. The orchard was divided into two lots. There were two
treatments: five 8-year-old trees were treated with M treatments, and five trees without
messenger (WM) served as control.
Messenger treatments
Trees were sprayed with M (Messenger; EDEN Bioscience Corporation, Bothell, WA,
USA), obtained from AMC-TR Company Limited (Izmir, Turkey), four times at a
concentration of 30 g/100 l water while the trees were actively growing. The first
treatment was applied when the fruits were turning color, and the other treatments
were applied at 7-day intervals. After harvest, the preharvest treated fruits were dipped
in M (1.50 g/100 l) solution for 1 min. Cherries dipped in tap water served as the
control. Following treatment the cherries were dried for 30 min at room temperature
and were pre-cooled with cold air (room cooling) in the Cold Storage Unit at
Postharvest Physiology Laboratory, Uludag University, Bursa, Turkey.
Fruit material and cold storage conditions
The cherries were hand-picked at commercial maturity. After harvest, the fruits were
immediately transported to the laboratory. Fruits without wounds and/or rots were
sorted for uniformity and maturity. Each year, a total of 150 kg sweet cherries cv.
‘0900 Ziraat’ were used for the experiments. Initial analyses were carried out after the
sweet cherries were harvested and the fruit was divided into the following four groups:
fruit stored under NA conditions (control, 0.03%:21% CO2:O2at 08C) without M;
fruit stored under CA (5%:5%, 10%:5%, 15%:5%, 20%:5% and 25%:5% CO2:O2at
08C) without M; fruit stored under NA after being treated with preharvest and
postharvest M treatments; and fruit stored under CA after being treated with
preharvest and post harvest M treatments.
The cherries were placed in cardboard boxes (30?40?13 cm3) with a 5-kg
capacity and stored in cabinets in a cold room at 08C and 90% RH for 60 days. The
shelf-life was determined by keeping the cherries under ambient conditions (208C and
60% RH) for 2 days after removing them from storage.
Control of the atmosphere combination in the CA
Sweet cherries, packaged in cardboard boxes with a 5-kg capacity, were placed into
cold CA cabinets of 120-l volume, in which the inner atmosphere combinations could
be controlled. Sweet cherries were stored under different atmosphere combinations
(0.03%:21% [NA, control], 5%:5%, 10%:5%, 15%:5%, 20%:5% and 25%:5%
CO2:O2). Atmosphere combinations in CA cabinets were controlled using a ‘BBG
Goerz Metrowatt’ recorder (Servomex Group Limited, Sussex, UK), a ‘Servomex
1420’ O2analyzer (Servomex Group Limited), and a ‘Servomex 1410’ CO2analyzer
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(Servomex Group Limited). In the case of atmospheric changes, the atmosphere
combinations were maintained through full automatic gas addition and/or carbon
dioxide scrubbers (activated charcoal). Changes in carbon dioxide and oxygen rates in
each plastic container were maintained at 0.1?0.2%.
Physiological, physical and chemical analyses
The respiration rate (mg CO2/kg h), peduncle abscission force (kg), peduncle color
(L, a, b), changes in mass (%), fruit firmness (kg), degree of fruit infection (%),
titratable acidity (%), ascorbic acid (mg/100 g) and total anthocyanins (mg/100 g)
were measured during the storage period (08C and 90% RH) and at the end of
the shelf-life (208C and 60% RH). Each replicate consisted of two samples of 500 g
fruit analyzed separately, and the results were combined to obtain the mean
replication.
Changes in the respiration rate of the fruit were recorded from the day of harvest
until the end of storage and shelf-life. The respiration was determined as milligrams of
carbon dioxide per kilogram hour using the Claypool and Keefer (1942) method
based on carbon dioxide absorption. The peduncle abscission force and fruit firmness
measurements were read in kilograms with probes of a penetrometer (Sundoo SH-50;
Wenzhou Sundoo Instruments Co., Ltd., Zhejiang China). The peduncle color was
measured by filling transparent cups with the peduncles and reading with a tristimulus
Minolta Chromameter CR-300 (Konica-Minolta, Osaka, Japan). Mass changes
during storage were determined by weighing samples before storage and at different
sampling times during storage on a Sartorius precision balance (0.01 g precision)
(Sartorius Co., Go ¨ttingen, Germany). The number of rotten fruits was determined in
comparison with the total number of fruits as a result of the measurements made
during storage period; and the degree of rotten fruits was calculated as a percentage.
The fungi from diseased fruit were isolated according to general procedures and
identified according to their morphological structures. The pathogenicity of the fungi
isolated from the fruits was determined according to El-Ghauth et al. (1995).
Pathogenicity studies were carried out in an incubator (Nuve EN400; Tip Fen Co.,
Ltd., Bursa, Turkey) at 258C with three replicates of 30 cherries per replicate. The
diameters of the lesions formed on the fruits were measured 48 h after inoculation.
Controls consisted of 30 non-inoculated cherries conducted in NA and CA at 08C and
90% RH with three replicates, and the diameters of the lesions formed on the fruit
were measured. Percentages of isolated fungi were calculated by dividing the total
number of isolated fungi ratio to the total number of isolated material (both fungi-
infested and non-infested material). The titratable acidity, as the percentage malic
acid, was determined by titration to pH 8.1 with 0.1 N NaOH on a solution of 5 g
puree, diluted with 50 ml distilled water (Bernalte et al. 2003). Ascorbic acid was
determined by subjecting of the samples to extraction with oxalic acid (0.4%) and
then reading and calculating the absorbance at 520 nm in the spectrophotometer
(Shimadzu UV-120-01; Shimadzu Co., Duisburg, Germany) (Kilic et al. 1991). Total
anthocyanins of the samples taken from the fruit pericarp were extracted in
methanol:1% HCl and the absorbance values were recorded at 530 nm. The results
were stated as the optical absorbance value of 1 g sample in 100 ml methanol?HCl
(Shulman and Lavee 1971).
Messenger plant activator as treatment
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Statistical evaluation
The experimental design was a randomized plot factorial experimental design with
two replicates, consisting of 5 kg fruit (one box) per replicate. The results were
analyzed using analysis of variance and the means were compared using the least
significant difference test (PB0.05).
Results and discussion
Physiological analyses
Respiration rate. The respiration rates of NA-stored (control) fruit were generally
higher than those of the CA fruit. The lowest respiration rates (19.71 and 25.88 mg
CO2/kg h) at the end of storage and the shelf-life period were in CA (20%:5%)?M,
while the highest rates (51.81 and 55.75 mg CO2/kg h) were recorded in NA-stored
fruit that was not pretreated (Table I). In the same periods, there were no significant
differences between CA (20%:5%) (21.77 and 27.26 mg CO2/kg h) and CA
(20%:5%)?M (19.71 and 25.88 mg CO2/kg h). CA storage reduced the respiratory
activity of the fruit. This reduction is attributed to the high level of CO2concentration
in the cabinets. Lower respiration rates are indicative of the retention of fruit quality
and the prevention of detrimental internal changes in the fruit. Cool and CA storage
of fruit retards respiration and ripening, changes in texture and color, and moisture
loss (Bernalte et al. 2003; Tian et al. 2001; Wang and Vestrheim 2002).
Peduncle abscission force. Peduncle abscission declined with the prolong storage period,
especially with a severe decline on the 30th day of storage in NA. This situation
persisted also at the end of the shelf-life, and the lowest peduncle abscission value was
obtained from the NA (Table I). The less the mass changes and the higher the
firmness, the higher the peduncle abscission force. CA (20%:5%)?M gave good
results (0.91 kg) compared with the other treatments. Important decreases of
peduncle abscission occurred with the ripening of the fruit (Table I). The postharvest
storage period of sweet cherries is limited by a number of factors, including mass
changes, softening, development of surface pitting, peduncle browning, loss of color,
and postharvest rots. Previous studies have shown that sweet cherries may respond
favorably to non-ambient gas levels. Sweet cherry firmness and color, for instance,
were improved by storage in 20?25% CO2(Patterson 1982) or 0.5?2% O2(Chen
et al. 1981).
Peduncle color. The peduncle color is considered the most important index of cherry
quality and maturity. Peduncle browning continues to be a problem for sweet
cherry marketing (Gao and Mazza 1995). Water evaporates much more quickly from
cherry stems than from the fruit (Sekse 1988), and desiccation is generally related to
peduncle browning (Drake et al. 1988). The change in color in storage depends on
the time needed to cool the fruit from orchard temperature to storage temperature.
The quicker the fruit is cooled to its storage temperature, the better the color. In the
present study, reductions occurred in the brightness (L) values of peduncle color
towards the end of storage and shelf-life. The decline observed in NA was greater
compared with the other treatments. The color change proceeded (became dark, low
L value) more rapidly in sweet cherries subjected to NA, due to high oxygen and low
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carbon dioxide concentration, especially at the end of storage. Similarly, declines were
also recorded in the green (a) and yellow (b) colors. The treatment in which the loss
of green and yellow colors was highest was again determined as NA. The CA
(20%:5%)?M treatment gave the best result with respect to color change (Figure 1).
Therefore, at the end of storage period, the peduncle color of this treatment was very
similar to the initial values. M partially had a slightly more retarding effect on the
acceleration of browning color formation in the peduncle, compared with the control.
This effect was accelerated especially with the inclusion of CA treatment. Maintaining
Table I. Physiological changes of fruit treated with messenger and stored at different carbon dioxide
concentrations.
Storage
time
(days)
CO2
concentration
(%)
Messenger
treatment
Respiration
rate
(mg CO2/kg h)
Peduncle
abscission force
(kg)
Changes
in mass
(%)
0Control, NAWM
M
WM
99.89a
86.93b
70.01c
61.43de
57.73def
54.07fg
53.98fg
56.08d?g
62.41d
52.30fgh
49.82ghi
56.82def
46.20hi
46.94hi
51.81fgh
30.59j?n
28.98j?o
26.81l?q
21.77qr
23.83n?r
43.45i
28.77j?p
25.19n?r
23.07o?r
19.71r
22.18pqr
55.75d?g
34.80j
34.31j
32.31j?m
27.26k?q
29.79j?o
55.49efg
33.07jkl
33.97jk
31.99j?m
25.88m?r
29.26j?o
0.88c?h
1.15a?d
0.66f?n
0.81d?k
0.88c?i
0.89c?h
0.86d?j
0.92b?g
0.93b?g
1.23abc
1.30a
1.13a?e
1.26ab
1.14a?e
0.31n
0.61g?n
0.44lmn
0.54h?n
0.89c?h
0.81d?h
0.70f?m
0.79e?l
0.80d?k
0.76f?l
0.93b?g
1.01a?f
0.35mn
0.46k?n
0.63g?n
0.53i?n
0.83d?j
0.69f?m
0.52j?n
0.63g?n
0.80d?k
0.73f?l
0.91b?g
0.85d?j
0.00l
0.00l
12.55bc
1.93jkl
2.36i?l
1.77jkl
1.48jkl
1.53jkl
4.85e?j
0.50kl
0.52kl
0.37kl
0.21l
0.18l
20.52a
4.57f?j
4.70e?j
4.26f?j
3.94g?k
3.99g?k
11.67cd
3.03h?l
2.57i?l
2.61i?l
1.79jkl
2.12jkl
22.95a
8.22de
7.87ef
7.82ef
6.52e?h
6.79efg
15.98b
6.62e?h
4.98e?j
5.83e?i
3.46g?l
4.51f?j
30Control
5:5
10:5
15:5
20:5
25:5
Control
5:5
10:5
15:5
20:5
25:5
Control
5:5
10:5
15:5
20:5
25:5
Control
5:5
10:5
15:5
20:5
25:5
Control
5:5
10:5
15:5
20:5
25:5
Control
5:5
10:5
15:5
20:5
25:5
M
60WM
M
60?2WM
M
Different superscript letters in the same column indicate significant differences, PB0.05.
Messenger plant activator as treatment
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lower fruit temperature and higher carbon dioxide with M immediately after harvest
results in firmer fruit with reduced decay and a greener peduncle. These results are in
accordance with the findings of several studies (Chen et al. 1981; Schick and
Toivonen 2002; Wang and Vestrheim 2002; Bernalte et al. 2003).
0
5
10
15
20
25
30
35
40
45
Day 0
Control
5:5
10:5
15:5
20:5
25:5
Peduncle color (L)
Peduncle color (a)
Peduncle color (b)
-12
-10
-8
-6
-4
-2
0
2
4
6
0
2
4
6
8
10
12
14
16
18
20
Without messenger
Day
60+2
Day 60 Day 30
Day 0
Day
60+2Day 60Day 30
Day 0
Day
60+2 Day 60
Day 30
Day 0Day
60+2
Day 60
Day 30 Day 0Day
60+2
Day 60
Day 30
Day 0Day
60+2
Day 60Day 30
Messenger
Figure 1. Peduncle color changes (L, a, and b parameters) of fruit treated with messenger and stored at
different carbon dioxide concentrations.
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Changes in mass. As shown in Table I, significant increases (22.95% without M,
15.98% with M at 60?2 days) in changes of mass took place during NA storage.
However, the CA delayed maturation and reduced changes in mass compared with
those stored without CA. An increase in the moisture content in the CA minimized
changes in the mass of fruits. Storage of fruits at low temperatures had a positive effect
in this respect. The atmosphere surrounding the fruits was a good barrier to moisture
transfer. In this study, the lowest changes in mass (3.46%) was observed in the CA
(20%:5%)?M treatment, in which fungal growth was retarded or even suppressed.
Thus, changes in mass and fruit rot proceeded at a slow rate due to the reduced water
loss in these treatments. Moreover, there was a significant difference (PB0.05)
between NA and CA. At the end of storage, changes in mass for CA were 8.22%,
7.87%, 7.82%, 6.52%, and 6.79%, and for CA?M were 6.62%, 4.98%, 5.83%,
3.46%, and 4.51%, respectively. The significant differences between mass changes of
fruit sealed in different atmospheres and M treatments indicated that their mass
changes were related to treatments. So the positive effects of storage of fruits in sealed
plastic cold chambers may be, in certain cases, a combination of its effects on the
carbon dioxide and oxygen content within the fruit and the maintenance of high
moisture content. Wang and Vestrheim (2002), Eris et al. (2004) and Qin et al. (2004)
also reported significant mass changes especially in untreated sweet cherry fruit.
Physical and chemical analyses
Fruit firmness. When the fruit firmness values of sweet cherries were examined,
significant decreases were noted in all treatments. The lowest firmness value (0.30 kg)
was obtained from NA without M (Table II). The higher carbon dioxide concentra-
tions, such as 20?25%, were more effective in maintaining fruit firmness. Kappel et al.
(2002) reported that sweet cherries in air storage became softer, whereas sweet
cherries in MAP tended to be similar in firmness or firmer than at harvest. Chapon
and Bony (1990) found that retention of fruit firmness was best in 15% CO2?5% O2
in sweet cherries, but no increase in firmness during storage was detected. Meheriuk
et al. (1995) reported that firmness of sweet cherries did not change for the first 8
weeks of storage but was significantly lower after 10 weeks storage.
Degree of fruit infection. The highest percentage of rotten fruit was recorded at the end
of storage plus shelf-life from the fruit stored under NA (NA, 24.06%; NA?M,
14.83%) conditions. It was determined that rotting commenced 30 days after storage
in the fruit that was put directly into CA without any pretreatment, whereas rotting
fruit appeared 60 days after storage in the CA?M treatment and the percentage of
rotten fruit was lower in the fruit treated with CA?M compared with CA. The
20%:5% and 25%:5% CA treatments with M gave the lowest rotten fruit, and the
cherries had a better overall appearance at the end of the shelf-life (Table II). Most
probably, M triggered the defense mechanisms of fruits and hence delayed the decay.
These results are similar to the reported data in cherry tomato and pepper stored
under MAP by Akbudak et al. (2006a, 2006b). Akbudak et al. (2006a, 2006b) showed
that the spoilage ratios of the fruits taken from MAP?M-treated plants were much
lower than the fruits exposed to NA. Capdeville et al. (2002) reported that M
treatments of apples significantly reduced the disease progress curve of blue mold. In
another study, spraying apple trees with M a few days before harvest reduced blue
mold decay in storage (Capdeville et al. 2003). The most frequently isolated fungal
Messenger plant activator as treatment
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pathogens were Botrytis cinerea Pers.:Fr., Penicillium expansum Link., Monilinia
fructicola (G.Wint.), Alternaria alternata (Fr.:Fr.) Keissl. and Rhizopus stolonifer
(Erhenb.:Fr.). The isolation ratios of these pathogens under NA, NA?M, CA and
CA?M conditions were 82.50%, 49.25%, 80?90% and 65?98% for B. cinerea,
14.59%, 33.75%, 3?30% and 4?19% for P. expansum, 2.42%, 12.50%, 3?6% and 1?
13% for M. fructicola, 1.00%, 9.00%, 0.00?4.00% and 0.00?3.00% for A. alternata,
and 0.00%, 0.00%, 0.00?2.00% and 0.00?2.00% for R. stolonifer, respectively. The
M treatment was effective on fungal diseases. It can be seen that A. alternate and
Table II. Physical and chemical changes of fruit treated with messenger and stored at different carbon
dioxide concentrations.
Storage
time
(days)
CO2
concentration
(%)
Messenger
treatment
Fruit
firmness
(kg)
Degree of
rotten
fruit (%)
Ascorbic
acid
(mg/100 g)
Total
anthocyanins
(mg/100 g)
0Control, NA WM
M
WM
1.45a
1.41ab
0.61d?g
0.97a?g
1.02a?g
0.95a?g
1.19a?e
1.05a?f
0.83a?g
1.04a?f
1.21a?e
1.21a?e
1.34abc
1.29a?d
0.45fg
0.65c?g
0.57d?g
0.60d?g
0.73a?g
0.72b?g
0.66c?g
0.90a?g
0.84a?g
0.87a?g
0.98a?g
0.93a?g
0.30g
0.46fg
0.45fg
0.51efg
0.56efg
0.59d?g
0.57d?g
0.75a?g
0.73a?g
0.84a?g
0.87a?g
0.95a?g
0.00n
0.00n
3.97h?k
1.09lmn
0.62mn
0.37mn
0.00n
0.00n
0.00n
0.00n
0.00n
0.00n
0.00n
0.00n
15.81b
6.17fgh
5.68f?i
4.16h?k
3.39i?l
4.41hij
9.56cd
4.52g?j
3.71ijk
3.95h?k
2.07k?n
2.50j?m
24.06a
9.79c
9.95c
8.67cde
6.21fgh
6.96ef
14.83b
9.56cd
7.26def
6.85efg
3.80ijk
5.09f?i
24.47ab
27.31a
12.72k?p
16.32d?n
16.62d?m
18.55c?j
20.20b?e
19.82b?f
13.75h?o
16.91d?m
19.37b?g
21.07bcd
22.56abc
20.62bcd
10.13op
12.64l?p
13.58i?o
14.51f?o
17.72c?l
16.99c?m
11.87m?p
13.96g?o
14.55f?o
18.25c?k
18.99b?i
17.83c?l
7.30p
10.82nop
10.56op
12.36l?p
14.69e?o
13.41j?o
10.65op
12.51l?p
13.34j?o
14.75e?o
19.24b?h
16.50d?m
38.26c?j
32.66g?m
57.43ab
40.84cd
40.08c?f
39.59c?h
37.72c?k
38.83c?i
41.56cd
31.95i?m
31.99i?m
33.42e?m
29.17m
30.66klm
57.85ab
42.88cd
42.58cd
40.05c?g
38.55c?i
41.21cd
51.84b
36.00d?m
35.91d?m
37.17c?l
30.12l?m
32.63h?m
63.96a
44.13c
43.15cd
41.91cd
40.48cde
42.15cd
54.34b
39.13c?i
37.74c?k
36.79c?l
31.05j?m
32.80f?m
30Control
5:5
10:5
15:5
20:5
25:5
Control
5:5
10:5
15:5
20:5
25:5
Control
5:5
10:5
15:5
20:5
25:5
Control
5:5
10:5
15:5
20:5
25:5
Control
5:5
10:5
15:5
20:5
25:5
Control
5:5
10:5
15:5
20:5
25:5
M
60 WM
M
60?2WM
M
Different superscript letters in the same column indicate significant differences, PB0.05.
382
B. Akbudak et al.
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R. stolonifer did not grow under NA and CA conditions at 08C and 90% RH. The
M treatments were more effective than the WM treatments, although it was not as
effective as desired in all of the treatments. This might be the result of a higher
artificial inoculum density compared with a natural inoculum density. CA
(20%:5%)?M treatments proved also the most effective on all the fungi in the
‘0900 Ziraat’, but they were not 100% effective in either atmosphere condition. The
most important postharvest pathogens were B. cinerea, P. expansum, M. fructicola,
A. alternata and R. stolonifer and were similar to those found in other studies (Tian
et al. 2001; Qin et al. 2004; Ippolito et al. 2005; Yao and Tian 2005).
Titratable acidity. In our study, reductions were observed in titratable acidity values
during storage, but they were not statistically significant (Figure 2). Acidity decrease
was greater in the sweet cherries stored under NA conditions than those stored under
CA. The lowest titratable acidity values in CA-stored sweet cherries were found in the
fruit that was put directly into CA without any pretreatment, while the highest values
(0.75%) were obtained with the CA (20%:5%)?M treatment. Also, in results
previous studies were ambiguous as regards the effects of CA on acid retention. Eris
et al. (1993) and Chapon and Bony (1990) did not find any effects of storage
atmosphere on acid retention in cherries. Warner (1995) indicated that oxygen levels
of 1% or lower was needed to reduce acid loss. Chen et al. (1981), however, noted a
drop in acid loss when an oxygen concentration of 1.5% or less was used. Highest
titratable acidity concentrations occurred in fruit stored in the highest carbon dioxide
concentrations (Mattheis et al. 1997).
Ascorbic acid. Ascorbic acid contents of sweet cherries show variations on a treatment
basis. Reductions were observed in ascorbic acid values. Similar results were reported
by Tian et al. (2001) and Jiang et al. (2002). In the present study, the highest results
were obtained from high carbon dioxide and M treatments (Table II). Tian et al.
(2004) also determined that ascorbic acid contents decreased rapidly with the storage
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
1
Day 0
Control 5:510:5 15:5 20:525:5
Titratable acidity (%)
Without messenger
Day
60+2
Day 60Day 30 Day 0 Day
60+2
Day 60Day 30
Messenger
Figure 2. Titratable acidity changes of fruit treated with messenger and stored at different carbon dioxide
concentrations.
Messenger plant activator as treatment
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period. In addition, they have shown that sweet cherry in 5%:10% O2:CO2 had
relatively higher ascorbic acid content than that in other treatments. High carbon
dioxide treatment retarded the change in ascorbic acid as described above. Similar to
the results obtained from our study, ascorbic acid loss was determined in the sweet
cherry stored under a NA in a number of studies (Tian et al. 2001, 2004; Jiang et al.
2002).
Total anthocyanins. Anthocyanins are responsible for the red color in cherries
(Gardiner et al. 1993). Increases were observed in total anthocyanins of sweet
cherries at different rates with a prolonged storage period. During storage,
anthocyanins were significantly increased by 67% and 66% in the NA and NA?M
conditions, respectively. The lowest total anthocyanin values at the end of storage were
determined in 20?25% CO2?5% O2 with M (Table II). As a result, the total
anthocyanins were in the range of 30?40 mg/100 g fruit. An increase in anthocyanins
during storage has been reported by several authors (Kalt et al. 1999; Wang and
Stretch 2001). According to Gao and Mazza (1995), fruit from NA conditions can be
considered ‘dark red cherries’ as they have a total anthocyanin content higher than
82 mg/100 g fresh weight.
Conclusion
Many factors influence fruit responses to M treatment, including fruit maturity and
the use of CA storage. Moreover, the sweet cherries can be stored for a maximum of
1?4 weeks under NA conditions, whereas this period may be increased through
different treatments under CA conditions. Changes in the quality criteria of CA fruits
could be kept within determined ranges by combining with the M in our study.
Treatments prevented quality loss. Especially, the postharvest diseases were reduced
under high carbon dioxide with M treatment during storage, and spoilage and
maturity was accelerated in NA*suggesting that M and CA can be used as a
bioactivator to preserve fruit quality of ‘0900 Ziraat‘ sweet cherry. In conclusion,
sweet cherries cv. ‘0900 Ziraat’ could successfully be stored for more than 60 days
using CA (20%:5%)?M with negligible changes in fruit quality.
Acknowledgements
The authors thank the Scientific and Technical Research Council of Turkey
(TUBITAK) for their support (TOGTAG-3226).
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