The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems
Trabajo presentado al VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues. Cartagena, Murcia (España), junio 2016
| Main Authors: | , , , |
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| Format: | Artículo |
| Language: | Inglés |
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ISHS
2025
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/23994 https://www.actahort.org/books/1194/1194_59.htm https://doi.org/10.17660/ActaHortic.2018.1194.59 |
| _version_ | 1855487227406057472 |
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| author | Calvo, Gabriela Candan, Ana Paula Recasens Guinjuan, Inmaculada Larrigaudière, Christian |
| author_browse | Calvo, Gabriela Candan, Ana Paula Larrigaudière, Christian Recasens Guinjuan, Inmaculada |
| author_facet | Calvo, Gabriela Candan, Ana Paula Recasens Guinjuan, Inmaculada Larrigaudière, Christian |
| author_sort | Calvo, Gabriela |
| collection | INTA Digital |
| description | Trabajo presentado al VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues. Cartagena, Murcia (España), junio 2016 |
| format | Artículo |
| id | INTA23994 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | ISHS |
| publisherStr | ISHS |
| record_format | dspace |
| spelling | INTA239942025-09-30T11:29:10Z The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems Calvo, Gabriela Candan, Ana Paula Recasens Guinjuan, Inmaculada Larrigaudière, Christian Pears Scalding Antioxidants Ethylene Ascorbic Acid Cold Storage Pera Escaldado Antioxidantes Etileno Ácido Ascórbico Almacenamiento en Frío Superficial Scald Beurré D'Anjou Variety A-farnesene Conjugated Trienols Low Oxygen 1-Methylcyclopropene 1-MCP Escaldadura Superficial Variedad Beurré D'Anjou A-farneseno Trienoles Conjugados Bajo Contenido de Oxígeno 1-Metilciclopropeno Trabajo presentado al VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues. Cartagena, Murcia (España), junio 2016 The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears stored in regular air (control), low oxygen (LO) and treated with 1-methylcyclopropene (1-MCP) was studied. Superficial scald, ethylene production, α-farnesene (AF), conjugated trienols (CTols), total antioxidant capacity (DPPH), total polyphenols (TPF) and ascorbic acid content (AsA) were determined after 0, 15, 30, 60, 90, 120, 180, 210 and 240 days of cold storage. Control fruit produced ethylene prior to those stored in LO or treated with 1-MCP, which favoured AF accumulation and subsequent oxidation. After 60 days of storage, control fruit exhibited a maximum AF accumulation and low antioxidant potential associated with a decrease in TPF and AsA. Under these conditions, CTols increased rapidly, causing cell damage and severe scald symptoms after 180 days of storage. LO storage delayed the onset of ethylene production, AF accumulation and oxidation, and delayed the decrease in antioxidant potential leading to lower scald incidence. Similarly, 1-MCP treatment inhibited scald incidence through its action on ethylene production and AF synthesis but also maintaining the antioxidant potential and especially AsA levels during storage. Collectively, these results show that antioxidant potential and especially AsA may play an important role in the development of superficial scald in 'Beurré d'Anjou' pears. EEA Alto Valle Fil: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina Fil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina Fil: Recasens Guinjuan, Inmaculada. Institut de Recerca i Tecnologia Agroalimentàries (IRTA). Fruit Centre. Postharvest Dpt.; España Fil: Recasens Guinjuan, Inmaculada. Universidad de Lleida (UdL). Departamento de Hortofruticultura Botánica y Jardinería; España Fil: Larrigaudière, Christian. Institut de Recerca i Tecnologia Agroalimentàries (IRTA). Fruit Centre. Postharvest Dpt.; España 2025-09-30T11:11:49Z 2025-09-30T11:11:49Z 2018-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/23994 https://www.actahort.org/books/1194/1194_59.htm 978-94-62611-90-0 0567-7572 (Print) 2406-6168 (Electronic) https://doi.org/10.17660/ActaHortic.2018.1194.59 eng info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf ISHS Acta Horticulturae 1194 : 411-418 (March 2018) |
| spellingShingle | Pears Scalding Antioxidants Ethylene Ascorbic Acid Cold Storage Pera Escaldado Antioxidantes Etileno Ácido Ascórbico Almacenamiento en Frío Superficial Scald Beurré D'Anjou Variety A-farnesene Conjugated Trienols Low Oxygen 1-Methylcyclopropene 1-MCP Escaldadura Superficial Variedad Beurré D'Anjou A-farneseno Trienoles Conjugados Bajo Contenido de Oxígeno 1-Metilciclopropeno Calvo, Gabriela Candan, Ana Paula Recasens Guinjuan, Inmaculada Larrigaudière, Christian The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems |
| title | The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems |
| title_full | The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems |
| title_fullStr | The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems |
| title_full_unstemmed | The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems |
| title_short | The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems |
| title_sort | role of endogenous antioxidants in scald development of beurre d anjou pears under different storage systems |
| topic | Pears Scalding Antioxidants Ethylene Ascorbic Acid Cold Storage Pera Escaldado Antioxidantes Etileno Ácido Ascórbico Almacenamiento en Frío Superficial Scald Beurré D'Anjou Variety A-farnesene Conjugated Trienols Low Oxygen 1-Methylcyclopropene 1-MCP Escaldadura Superficial Variedad Beurré D'Anjou A-farneseno Trienoles Conjugados Bajo Contenido de Oxígeno 1-Metilciclopropeno |
| url | http://hdl.handle.net/20.500.12123/23994 https://www.actahort.org/books/1194/1194_59.htm https://doi.org/10.17660/ActaHortic.2018.1194.59 |
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