TM and EthylBloc TM Technology: Tools to control ripening and senescence Presented to: Fruit Ripening and Ethylene Mgt Workshop By: Deirdre Holcroft Date: 28 April 2009 2009 AgroFresh Inc. All rights reserved. Quality System is a trademark and a service mark of AgroFresh Inc.
1-MCP 1-MCP (1-methylcyclopropene) prevents ethylene perception by binding with the ethylene binding site or receptor, and preventing ethylene from binding 1-methylcyclopropene (1-MCP) was developed by researchers at North Carolina State University Marketed by AgroFresh as:
The SM Success Story on Apples: Crunchier apples Results of tests on 25,000 samples of SM serviced apples* compared to the controls. Apples were kept at room temperature for 14 days. Gala Golden Delicious Firmness 18.0 16.0 14.0 12.0 10.0 15.53 14.67 12.08 Firmness 18.0 16.0 14.0 12.0 10.0 15.3 14.91 12.53 8.0 8.0 6.0 Initial 14 Days 6.0 Initial 14 Days SM apples apples Jonagold Red Delicious Firmness 18.0 16.0 14.0 12.0 10.0 8.0 6.0 14.38 Initial 14.46 11.3 14 Days Firmness 18.0 16.0 14.0 12.0 10.0 8.0 6.0 16.52 Initial 16.07 12.44 14 Days SM Quality Apples have a firmness 2 42 pounds higher than untreated control after 14 days at room temperature. 4
TM technology: Tomatoes Extend shelf life and marketable life by reducing: rate of color change rate of fruit softening water loss decay The response is affected by: maturity stage when treated type of tomato/variety
Tomato maturity and color Maturity Stage Mature Green Breaker Turning Pink Light Red Red USDA Stage 1 2 3 4 5 6 Hue 118 107 89 74 65 48 Ideal Stage for SM Quality System: USDA Stage 4
Number of days to table ripe at 20 o C/68 o F Bobcat USDA Stage Maturity SM Quality System Difference 2 Breaker 7-8 17-18 10 3 Turning 5-6 16+ 10 4 Pink 4 9 5 5 Light Red 3 3 0
Color USDA color or chart 6.5 6.0 Red (6) USDA Color Scale 5.5 5.0 4.5 4.0 3.5 QS Light Red (5) Pink (4) 3.0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Days at 20 o C/68 o F
Firmness by non destructive methods 600 7.0 Firmness (g/mm) 550 500 450 400 350 300 QS Firmness Aweta 6.5 6.0 5.5 5.0 4.5 4.0 3.5 QS 250 200 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Days at 20 C 3.0 2.5 2.0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Days at 20 C/68 F FirmTech squeeze test Aweta Acoustic Firmness Sensor acoustic test n=120 tomatoes
Decay incidence 100 Decay incidence (%) 90 80 70 60 50 40 30 20 10 QS SM 0 1 3 5 7 9 11 13 15 17 19 Days at 20 o C/68 o F After 23 days
Roma tomato held at 20 o C/68 o F Treated at turning (3); 1 day at 20C/68F TM TM Treated at light pink (5); 13 days at 20C/68F TM TM
Cherry tomato held at 20 o C/68 o F for 1 day SM Quality System
Grape Tomatoes TM TM Day 7 Day 13 Day 20
SM Tomatoes on the vine Advantages: Better vine appearance Greener 5-10% less water loss from stems Less Botrytis on the stem Reduced shatter, e.g. on bunched cherry tomatoes abscission was 58% in control fruit vs 14% in fruit (Lichter et al., 2006) Note: Should be treated when least mature fruit is pink or light red (stage 4 or 5) to reduce variation within a bunch
Banana maturity SM technology is used after ripening fruit with ethylene Applied at color stages 2.5 to 3.5
General appearance Overall appearance (0-3) 3.0 2.5 2.0 1.5 1.0 0.5 Untreated SM QS SM SM technology technology was was evaluated evaluated under under commercial commercial conditions conditions at at a major major retailer. retailer. 32 32 SM SM applications applications were were made made and and quality quality was was tracked tracked over over 7 days. days. 0.0 1 2 3 4 5 6 7 Evaluation Days Statistical analyses indicate that SM technology significantly maintained overall appearance compared to untreated control fruit
Banana color stage 7 6 Untreated SM QS SM QS 5 5 4 3 3 2 1 1 1 2 3 4 5 6 7 Days at retail store Statistical analyses indicate that SM technology significantly delayed color development compared to untreated control fruit
Banana color stage Untreated control SM Technology 7 7 6 6 Mean(Color) 5 Mean(Color) 5 4 4 3 1 2 3 4 5 6 7 Day 3 1 2 3 4 5 6 7 Day Where each graph is the summary of 32 individual applications Green diamonds = mean color stage per day Dotted line = overall mean
Sugar spot development 3 Sugar Spots (0-3) 2 1 Untreated SM QS 0 1 2 3 4 5 6 7 Days at retail store Statistical analyses indicate that SM technology significantly delayed sugar spot development compared to untreated control fruit
TM Technology: Plum Maintain fruit firmness 8 7 Allow long term storage (90 days) e.g. Angeleno Reduce chilling injury (internal browning) in plums after long term storage e.g Black Amber, Larry Ann Firmness (lb-f) 6 5 4 3 2 1 0 4 11 18 24 32 Days after treatment Fortune plums stored for 10 days at 32F, 7 days at 45F and 15 days at 64F
Fortune 10 days at 32F, 7 days at 45F and 15 days at 64F TM Technology
Owen T 10 days at 32F, 7 days at 45F and 15 days at 64F TM Technology
Firmness (lbf) SM Technology: Kiwifruit Extend shelf life and marketable life by reducing: rate of fruit softening Protect from ethylene Reduce shrink in the handling chain 20 18 16 14 12 10 8 6 4 2 0 0 1 2 3 Months at 32 F/0 C 5 4 Firmness (lbf) 3 2 1 0 0 7 14 21 Days at 68 F/20 C after 3 months storage at 32 F/0 C Firmness (lbf) during storage at 32F/0C for 3 months Firmness (lbf) during shelf life (68F/20C) after 3 months storage at 32F/0C
Firmness of kiwifruit in the Supply Chain Firmness of kiwifruit in the Supply Chain Fruit stored in bins for 6 weeks prior to packing Harvest 9/5 Application 13/5 Packing 6/7 12 Weeks 28/7 Loadout 1/9 Arrival 5/10 Distribution 20/10 8 6 4 2 0 Firmness (kgf)
SM technology: Pear
SM technology: Persimmon Quality evaluation after several shelf-life periods @ 15 C (storage: 4 weeks @ -0,5 C)
Persimmon quality after 8 days of shelf-life @15 C (storage: 4 weeks @ -0.5 C)
Mango SM technology: Mango Shipment of Kent mangoes to Europe at 13 o C for 20 days followed by 7 days at 23 o C
Tommy Atkins mango TM TM technology After 13 days
SM technology: Papaya Papaya Harvested at Maturity Stage 3 + 20 Days at 10 o C TM TM technology
Solo Papaya Fruit ripeness stage (% skin yellowing) <10% Days at 22 C to full yellow 7 SM Technology 14 20-30 40-50 60-70 7 6 4 12 7 5 Manenoi, Bayogan, Thumdee & Paull. 2007 Postharvest Biology and Technology 44:55-62
SM technology: Avocado Used after harvest in avocados shipped from Mexico, Chile, South Africa etc. Replaces CA, slows ripening and reduces internal disorders e.g. pulp discoloration and graying. SM technology
Melons SM technology: Melons Mission cantaloupes stored for: 20 days at 4oC/ 39oF and 1 and 5 days at room temp SM Tuscan style melon
SM technology: Vegetables Benefits seen on vegetables include Reduced yellowing of leafy vegetables, herbs, beans and broccoli Reduced disorders e.g. browning and russet spotting of lettuce and spotting of beans Better flavor e.g. reduced bitterness in carrots And probably many more undiscovered benefits SM SM technology SM SM technology SM SM technology With ethylene
SM Technology: Cucumber Sweet Marketmore slicing cucumbers after 10 days at 15 o C/59 o F SM Technology
EthylBloc TM technology for ornamentals Carnation Rose EthylBloc EthylBloc
Cut flowers - Carnations After 7 days of vase life EBS Variety Source Treatment Vase life (days) White Sim California 0.1 a EthylBloc Sachet 12.8 b Unknown white Colombia 0.1 a EthylBloc Sachet 12.1 b Unknown pink Colombia 0.2 a EthylBloc Sachet 10.3 b Unknown lavender Colombia 0.2 a EthylBloc Sachet 14.2 b n=150 or 200 stems/treatment; All flowers challenged with 2 ppm ethylene for 24 hours
Delphinium % damaged flowers 100 90 80 70 60 50 40 30 20 10 0 EthylBloc TM Sachet 1 2 3 4 5 6 7 8 9 10 11 12 Days after ethylene exposure No No sachet (control) EthylBloc TM TM sachet Flowers were stored for 7 days at 36 o F + 6 days at 70 o F after exposure to ethylene.
Vinca Cora White EthylBloc TM Technology EthylBloc TM New Guinea Impatiens
Aralia Parsley 3 days in box Castor 1 day in box EB sachet EB sachet
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