Important Note: In line with our commitment to continuous innovation, Agrology has recently replaced Carpohos®, mentioned in the referenced article, with Titonic® Carpophos. This advanced product is part of our Functional Crop Nutrition® line and comes in the form of concentrated gel. Titonic® Carpophos is rich in Phosphorus and Calcium, and it is enhanced with bioactive Titanium through E-PerForm® Technology. It is specifically designed to improve fruit firmness and enhance fruit color, making it an ideal solution for optimizing crop quality.
Michailidis Michail1, Karagiannis Evaggelos1, Pirotis Stavros2, Molasiotis Athanasios1
1 Arboriculture Workshop, Department of Agriculture, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece
2 Agrology SA, Industrial area of Thessaloniki, 570 22, Sindos, Greece
Introduction
Red color is one of the main qualities in red apple varieties. Consumers prefer and choose apples mainly based on appearance, which is determined by the quality of the red coloring and the percentage of red fruit coating (Lancaster and Dougall, 1992). The dominant colorants responsible for the red coloration of the apples, not only contribute to the better appearance of the fruits, but at the same time enhance the metabolism and prevent cardiovascular problems in the human body (de Pascual-Teresa et al., 2010).
The colorants formation and development in apples has been the subject of research for nearly a century (Fletcher, 1929) and depends on a variety of factors. The most important of these is the exposure of plants to abiotic stress, such as UV radiation (Arakawa et al., 1985), the difference in maximum and minimum daily temperatures (Blankenship, 1987) and the nutritional state of the tree (Chun, 2002).
Experiment Goals
To improve the coloration of Fuji apples cultivated in lowland areas, the effect of Carpophos® (E2DA® Technology – Agrology) on the development of red apple variety Fuji Nagafu 12 was studied, as well as its effect on post-harvest fruit preservation. This variety was chosen as it lacks red color development, especially when grown in lowland areas.
General Information of Success Story
- Head of Success Story: Molasiotis Ath., Arboriculture Laboratory, Department of Agriculture, Aristotle University of Thessaloniki
- Crop Period: 2016
- Location: Alexandria, Imathia
- Crop: Apple
- Variety: Fuji Nagafu 12
- Trees Age: 15 years
Agrology Crop Nutrition Program
Carpophos® was applied to a commercial orchard in Alexandria region on 15-year-old trees, var. ‘Fuji Nagafu 12’, in the form of a linear pulse modulation. Five trees were selected for the foliar application, with the solution applied at a pressure of 2.5 psi. The product was applied 14 days and 7 days before harvest (harvest date 29/9/2016) at a concentration of 40 cc Carpophos® in 8 liters of spray solution.
Measurements
The sampling of the fruits took place on the day of harvest in two zones (1st low zone: harvesting fruit on the tree up to 1.7 meters from the ground, 2nd high zone: harvesting fruit on the tree that was above 1.7 meters from the ground). In total, 140 kg of apples were harvested, approximately 70 kg per application (control and Agrology), of which 35 kg were placed in the low zone and 35 kg in the high zone.
After harvest, the Fuji apples were transported to the laboratory, where a color determination was carried out. Color evaluation was performed with a colorimeter (model Minolta CR-200 Minolta, Osaka, Japan) in 150 apple fruits in Agrology treatment and in 150 apple fruits in the control.. The values in the coordinate system (a *) were then recorded. The a * value represents the color gradient from green (a * negative) to red (a * positive).
In addition, a visual evaluation of 50 fruits with 3 replications per treatment was performed for the coating of the fruits in red in 3 classes
- 1st class: fruits with a percentage of red skin of 0% to 20%
- 2nd class: fruits with a percentage of red skin of 20% to 50%
- 3rd class: fruits with a percentage of red skin of 50% to 100%
Subsequently, flesh firmness was determined (Friction Firmness Tester). After 2, 4 and 6 months of cold preservation at 0 ° C, determination of flesh firmness, percentage of coating and color was also performed.
Statistical analysis was performed (ANOVA) using the SPSS statistical packet (SPSSv21.0., Chicago, USA).
Results
The application of Carpophos® to this Success Story has contributed to:
- Improve the Apples Red Color by 300% compared to the Control!
It was found that Carpophos® application increased the red color compared to the control. The application affected positively the development of intense red color (a * color) compared to the control (Picture 1).
- Increase of red apple coating
In the visual evaluation of the red apple coating, Carpophos® was differentiated from 0 to 20% and 50 to 100% in comparison with the Control. The Control Fuji apples classified as 1st class accounted for 65%, whereas the Carpophos® treated apples in the same class was 17%. In the third class, which was the Success Story’s goal, the Control had 5%, while in the same class the fruits treated with Carpophos® ranged above 40% of the fruits (Picture 2).
- Higher Resistance of Flesh to Mechanical Pressure (Hardness) in the preservation of apples in refrigeration for 2,4 and 6 months!
With the application of Carpophos® an increase in Fuji apples shelf-life by 3,5 months, was observed. A higher resistance to mechanical stress of the fruit flesh was measured, even after 6 months of cold preservation.
- Improvement of the Quantitative Coating in red on the total surface of the fruit (% of the red-colored coating of the fruit)!
Carpophos® presented differences compared to the Control regarding the fruit’s color parameters after cold preservation (0° C). In particular,increased red color was recorded, expressed by the color parameters a * and Hue angle (Figure 4 A and C). Also, an increase in the red color coverage rate, which varied in percentages that exceeded 45% for Carpophos® was observed and varied at all time points compared to the Control (Picture 4B).
Conclusions
- Improve the Fuji apples’ Red Color by 300% compared to the Control!
- Increase apples Shelf-life by 3.5 Months!
- Highest Resistance to Mechanical Pressure (Hardness) when preserved on cooling for 2, 4 and 6 months!
- Improvement of the Quantitative Coating in red on the total surface of the fruit (% of the red-colored coating of the fruit)!
Reference List
Blankenship, S.M. (1987). Night-temperatures effects on rate of apple fruit maturation and fruit quality. Scientia Horticulturae 33, 205-212.
Fletcher, L.A. (1929). A preliminary study of the factors affecting the red color on apple. Proceedings of the Society for Horticultural Science. 26, 191-196.
Lancaster J.E. & Dougall Dr. Donald K. (1992). Regulation of skin color in apples, Critical Reviews in Plant Sciences, 10:6, 487-502.
de Pascual-Teresa S., Moreno, D. A., & García-Viguera, C. (2010). Flavanols and anthocyanins in cardiovascular health: a review of current evidence. International Journal of Molecular Sciences, 11:4, 1679-1703.
Arakawa, O., Hori, Y., & Ogata, R. (1985). Relative effectiveness and interaction of ultraviolet‐B, red and blue light in anthocyanin synthesis of apple fruit. Physiologia Plantarum, 64:3, 323-327.
Chun, I. J., Fallahi, E., Colt, W. M., Shafii, B., & Tripepi, R. R. (2002). Effects of rootstocks and microsprinkler fertigation on mineral concentrations, yield, and fruit color of ‘BC-2 Fuji’apple. Journal of the American Pomological Society, 56:1, 4.
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“This experiment was conducted under specific field conditions and should not be applied as a standard without the guidance of an Agronomist or the Agrology Technical Department. In any case, Agrology Functional Crop Nutrition® products and programs must be applied according to the label or the instructions by Agrology’s Agronomic R&D specialists.”