The effect of temperature and other factors on chlorophyll a fluorescence and the lower oxygen limit in apples (Malus domestica)

Harrison Wright; John DeLong; Peter A. Harrison; Arunika H.L.A.N. Gunawardena; Robert Prange

doi:10.1016/j.postharvbio.2009.07.011

The effect of temperature and other factors on chlorophyll a fluorescence and the lower oxygen limit in apples (Malus domestica)

Harrison Wright, John DeLong, Peter A. Harrison, Arunika H.L.A.N. Gunawardena, Robert Prange

Medicine

Medicine

Résultat de recherche: Article › examen par les pairs

50 Citations (Scopus)

Résumé

The effects of temperature, scan interval and rate of oxygen (O₂) decline on pulse frequency modulation (PFM)-based minimum fluorescence (F_α) and the F_α-based lower oxygen limit (LOL) were investigated using 'Honeycrisp' apples (Malus × domestica Borkh). The effects of temperature and hypoxic stress on pulse amplitude modulation (PAM) fluorescence parameters were also investigated. The PFM scan interval had no effect on the F_α baseline, but increases in the scan interval decreased the low-O₂-induced fluorescence spike intensity (ΔF_α). Temperature negatively correlated with the F_α baseline while ΔF_α °C^-1 was greater at lower than at higher temperatures. When using a PAM fluorometer, the minimum fluorescence (F_o), and to a lesser extent the maximum fluorescence (F_m), were similarly affected by temperature as was F_α. Temperature altered the LOL in fruit. Apples stored at 20, 10, 3.5 and 0 °C spiked at 0.72, 0.33, 0.22 and 0.08 kPa O₂, respectively, under a rapid O₂ decline (i.e., 20.9 to <1 kPa O₂ in ≈5-6 h). Although the low-O₂ F_α spike apex values did not change with temperature, the spike intensity increased with temperature due to a reduced fluorescence baseline. A slower O₂ decline rate produced slightly higher LOL and lower spike intensity values. In conclusion, temperature and rate of O₂ decline affected the low-O₂-induced PFM fluorescence spike intensity as well as the LOL, while the PFM scan interval affected the spike intensity. Crown

Langue d'origine	English
Pages (de-à)	21-28
Nombre de pages	8
Journal	Postharvest Biology and Technology
Volume	55
Numéro de publication	1
DOI	https://doi.org/10.1016/j.postharvbio.2009.07.011
Statut de publication	Published - janv. 2010

Note bibliographique

Funding Information:
We would like to thank Dr. Douglas Campbell for reviewing this article. This is contribution no. 2356 of the Atlantic Food and Horticulture Research Centre, Agriculture and Agri-Food Canada. We gratefully acknowledge the Natural Sciences and Engineering Research Council (NSERC) of Canada for Canadian Graduate Studies doctoral funding (CGS D) for H. Wright.

ASJC Scopus Subject Areas

Food Science
Agronomy and Crop Science
Horticulture

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10.1016/j.postharvbio.2009.07.011

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title = "The effect of temperature and other factors on chlorophyll a fluorescence and the lower oxygen limit in apples (Malus domestica)",

abstract = "The effects of temperature, scan interval and rate of oxygen (O2) decline on pulse frequency modulation (PFM)-based minimum fluorescence (Fα) and the Fα-based lower oxygen limit (LOL) were investigated using 'Honeycrisp' apples (Malus × domestica Borkh). The effects of temperature and hypoxic stress on pulse amplitude modulation (PAM) fluorescence parameters were also investigated. The PFM scan interval had no effect on the Fα baseline, but increases in the scan interval decreased the low-O2-induced fluorescence spike intensity (ΔFα). Temperature negatively correlated with the Fα baseline while ΔFα °C-1 was greater at lower than at higher temperatures. When using a PAM fluorometer, the minimum fluorescence (Fo), and to a lesser extent the maximum fluorescence (Fm), were similarly affected by temperature as was Fα. Temperature altered the LOL in fruit. Apples stored at 20, 10, 3.5 and 0 °C spiked at 0.72, 0.33, 0.22 and 0.08 kPa O2, respectively, under a rapid O2 decline (i.e., 20.9 to <1 kPa O2 in ≈5-6 h). Although the low-O2 Fα spike apex values did not change with temperature, the spike intensity increased with temperature due to a reduced fluorescence baseline. A slower O2 decline rate produced slightly higher LOL and lower spike intensity values. In conclusion, temperature and rate of O2 decline affected the low-O2-induced PFM fluorescence spike intensity as well as the LOL, while the PFM scan interval affected the spike intensity. Crown",

author = "Harrison Wright and John DeLong and Harrison, {Peter A.} and Gunawardena, {Arunika H.L.A.N.} and Robert Prange",

note = "Funding Information: We would like to thank Dr. Douglas Campbell for reviewing this article. This is contribution no. 2356 of the Atlantic Food and Horticulture Research Centre, Agriculture and Agri-Food Canada. We gratefully acknowledge the Natural Sciences and Engineering Research Council (NSERC) of Canada for Canadian Graduate Studies doctoral funding (CGS D) for H. Wright. ",

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AU - Harrison, Peter A.

AU - Gunawardena, Arunika H.L.A.N.

AU - Prange, Robert

N1 - Funding Information: We would like to thank Dr. Douglas Campbell for reviewing this article. This is contribution no. 2356 of the Atlantic Food and Horticulture Research Centre, Agriculture and Agri-Food Canada. We gratefully acknowledge the Natural Sciences and Engineering Research Council (NSERC) of Canada for Canadian Graduate Studies doctoral funding (CGS D) for H. Wright.

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N2 - The effects of temperature, scan interval and rate of oxygen (O2) decline on pulse frequency modulation (PFM)-based minimum fluorescence (Fα) and the Fα-based lower oxygen limit (LOL) were investigated using 'Honeycrisp' apples (Malus × domestica Borkh). The effects of temperature and hypoxic stress on pulse amplitude modulation (PAM) fluorescence parameters were also investigated. The PFM scan interval had no effect on the Fα baseline, but increases in the scan interval decreased the low-O2-induced fluorescence spike intensity (ΔFα). Temperature negatively correlated with the Fα baseline while ΔFα °C-1 was greater at lower than at higher temperatures. When using a PAM fluorometer, the minimum fluorescence (Fo), and to a lesser extent the maximum fluorescence (Fm), were similarly affected by temperature as was Fα. Temperature altered the LOL in fruit. Apples stored at 20, 10, 3.5 and 0 °C spiked at 0.72, 0.33, 0.22 and 0.08 kPa O2, respectively, under a rapid O2 decline (i.e., 20.9 to <1 kPa O2 in ≈5-6 h). Although the low-O2 Fα spike apex values did not change with temperature, the spike intensity increased with temperature due to a reduced fluorescence baseline. A slower O2 decline rate produced slightly higher LOL and lower spike intensity values. In conclusion, temperature and rate of O2 decline affected the low-O2-induced PFM fluorescence spike intensity as well as the LOL, while the PFM scan interval affected the spike intensity. Crown

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JO - Postharvest Biology and Technology

JF - Postharvest Biology and Technology

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The effect of temperature and other factors on chlorophyll a fluorescence and the lower oxygen limit in apples (Malus domestica)

Résumé

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ASJC Scopus Subject Areas

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