An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear
To assess the influence of the fruit maturity at harvest on superficial scald incidence, ‘Beurré D’Anjou’ pears were harvested on January 24 (H1); February 7 (H2) and February 21 (H3). Ethylene production, α-farnesene (AF), conjugated trienols (CTols) content and total antioxidant capacity (DPPH) we...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
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Elsevier
2018
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| Online Access: | http://hdl.handle.net/20.500.12123/3932 https://www.sciencedirect.com/science/article/pii/S0304423815300224 https://doi.org/10.1016/j.scienta.2015.05.032 |
| _version_ | 1855483332849041408 |
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| author | Calvo, Gabriela Candan, Ana Paula Civello, Pedro Marcos Giné Bordonaba, Jordi Larrigaudière, Christian |
| author_browse | Calvo, Gabriela Candan, Ana Paula Civello, Pedro Marcos Giné Bordonaba, Jordi Larrigaudière, Christian |
| author_facet | Calvo, Gabriela Candan, Ana Paula Civello, Pedro Marcos Giné Bordonaba, Jordi Larrigaudière, Christian |
| author_sort | Calvo, Gabriela |
| collection | INTA Digital |
| description | To assess the influence of the fruit maturity at harvest on superficial scald incidence, ‘Beurré D’Anjou’ pears were harvested on January 24 (H1); February 7 (H2) and February 21 (H3). Ethylene production, α-farnesene (AF), conjugated trienols (CTols) content and total antioxidant capacity (DPPH) were determined at harvest and during storage and further related to superficial scald (SS) development. Early picked fruit (H1) had significantly lower scald incidence than H2 or H3. The difference in scald sensitivity between harvests was associated to the capacity of the fruit to produce ethylene and to the accumulation pattern of AF and CTols, which in turn was not exclusively ethylene-dependent. Collectively the results presented herein showed that the relationship between scald and maturity in ‘Beurré D’Anjou’ pears may be opposite to that observed in apples. Changes in the fruit antioxidant capacity during storage rather than the initial antioxidant potential at harvest should be considered to fully understand the biochemical basis of superficial scald in ‘Beurré D’Anjou’ pears. |
| format | Artículo |
| id | INTA3932 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA39322024-11-01T11:05:25Z An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear Calvo, Gabriela Candan, Ana Paula Civello, Pedro Marcos Giné Bordonaba, Jordi Larrigaudière, Christian Pera Variedades Cosecha Madurez Escaldadura Almacenamiento en Frío Pears Varieties Harvesting Maturity Scald Cold Storage Variedad Beurré D’Anjou To assess the influence of the fruit maturity at harvest on superficial scald incidence, ‘Beurré D’Anjou’ pears were harvested on January 24 (H1); February 7 (H2) and February 21 (H3). Ethylene production, α-farnesene (AF), conjugated trienols (CTols) content and total antioxidant capacity (DPPH) were determined at harvest and during storage and further related to superficial scald (SS) development. Early picked fruit (H1) had significantly lower scald incidence than H2 or H3. The difference in scald sensitivity between harvests was associated to the capacity of the fruit to produce ethylene and to the accumulation pattern of AF and CTols, which in turn was not exclusively ethylene-dependent. Collectively the results presented herein showed that the relationship between scald and maturity in ‘Beurré D’Anjou’ pears may be opposite to that observed in apples. Changes in the fruit antioxidant capacity during storage rather than the initial antioxidant potential at harvest should be considered to fully understand the biochemical basis 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. Área Postcosecha; Argentina Fil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle. Área Postcosecha; Argentina Fil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; Argentina Fil: Giné Bordonaba, Jordi. IRTA Postharvest; España Fil: Larrigaudière, Christian. IRTA Postharvest; España 2018-11-20T15:14:00Z 2018-11-20T15:14:00Z 2015-08-31 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/3932 https://www.sciencedirect.com/science/article/pii/S0304423815300224 0304-4238 https://doi.org/10.1016/j.scienta.2015.05.032 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Scientia Horticulturae 192 : 173-179 (August 2015) |
| spellingShingle | Pera Variedades Cosecha Madurez Escaldadura Almacenamiento en Frío Pears Varieties Harvesting Maturity Scald Cold Storage Variedad Beurré D’Anjou Calvo, Gabriela Candan, Ana Paula Civello, Pedro Marcos Giné Bordonaba, Jordi Larrigaudière, Christian An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear |
| title | An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear |
| title_full | An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear |
| title_fullStr | An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear |
| title_full_unstemmed | An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear |
| title_short | An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear |
| title_sort | insight into the role of fruit maturity at harvest on superficial scald development in beurre d anjou pear |
| topic | Pera Variedades Cosecha Madurez Escaldadura Almacenamiento en Frío Pears Varieties Harvesting Maturity Scald Cold Storage Variedad Beurré D’Anjou |
| url | http://hdl.handle.net/20.500.12123/3932 https://www.sciencedirect.com/science/article/pii/S0304423815300224 https://doi.org/10.1016/j.scienta.2015.05.032 |
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