Unravelling the physiological basis of superficial scald in pears based on cultivar differences
Superficial scald is an important physiological disorder affecting both apple and pear fruit during postharvest storage. To date, superficial scald has been associated to many different preharvest and postharvest factors which are ultimately affected by the genetic characteristics of each cultivar....
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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Elsevier
2019
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/4629 https://www.sciencedirect.com/science/article/pii/S0304423816305568?via%3Dihub#! http://dx.doi.org/10.1016/j.scienta.2016.10.043 |
| _version_ | 1855035357657038848 |
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| author | Larrigaudière, Christian Candan, Ana Paula Giné Bordonaba, Jordi Civello, Pedro Marcos Calvo, Gabriela |
| author_browse | Calvo, Gabriela Candan, Ana Paula Civello, Pedro Marcos Giné Bordonaba, Jordi Larrigaudière, Christian |
| author_facet | Larrigaudière, Christian Candan, Ana Paula Giné Bordonaba, Jordi Civello, Pedro Marcos Calvo, Gabriela |
| author_sort | Larrigaudière, Christian |
| collection | INTA Digital |
| description | Superficial scald is an important physiological disorder affecting both apple and pear fruit during postharvest storage. To date, superficial scald has been associated to many different preharvest and postharvest factors which are ultimately affected by the genetic characteristics of each cultivar. Accordingly, this work investigated differences in scald susceptibility during cold storage in two different pear cultivars ‘Beurré d’Anjou’ and ‘Packham Triumph’ and its relation to the changes in ethylene production, accumulation of α-farnesene and in its oxidation products (CTols), and finally changes in the fruit antioxidant potential and ascorbate levels.
Collectively the results from this study indicate that superficial scald in pear develops differently than in apples. The highest sensitivity observed in ‘Beurré d’Anjou’ pears was not related to ethylene and/or to the capacity of the fruit to accumulate α-farnesene, but rather to its capacity to prevent the accumulation CTols. Although presenting similar values in global antioxidant potential, the higher resistance of ‘Packham Triumph’ pears to superficial scald was positively associated to higher ascorbate levels. The potential involvement of ascorbate in preventing superficial scald development is further discussed. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4629 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA46292019-06-10T18:25:37Z Unravelling the physiological basis of superficial scald in pears based on cultivar differences Larrigaudière, Christian Candan, Ana Paula Giné Bordonaba, Jordi Civello, Pedro Marcos Calvo, Gabriela Pera Variedades Escaldadura Ascorbate Oxidase Almacenamiento Pears Varieties Scald Storage Beurré d’Anjou α-Farnesene Packham triumph Superficial scald is an important physiological disorder affecting both apple and pear fruit during postharvest storage. To date, superficial scald has been associated to many different preharvest and postharvest factors which are ultimately affected by the genetic characteristics of each cultivar. Accordingly, this work investigated differences in scald susceptibility during cold storage in two different pear cultivars ‘Beurré d’Anjou’ and ‘Packham Triumph’ and its relation to the changes in ethylene production, accumulation of α-farnesene and in its oxidation products (CTols), and finally changes in the fruit antioxidant potential and ascorbate levels. Collectively the results from this study indicate that superficial scald in pear develops differently than in apples. The highest sensitivity observed in ‘Beurré d’Anjou’ pears was not related to ethylene and/or to the capacity of the fruit to accumulate α-farnesene, but rather to its capacity to prevent the accumulation CTols. Although presenting similar values in global antioxidant potential, the higher resistance of ‘Packham Triumph’ pears to superficial scald was positively associated to higher ascorbate levels. The potential involvement of ascorbate in preventing superficial scald development is further discussed. EEA Alto Valle Fil: Larrigaudière, Christian. Institut de Recerca i Tecnologia Agroalimentàries. Parc Científic i Tecnològic Agroalimentari de Lleida; España Fil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina Fil: Giné-Bordonaba, Jordi. Institut de Recerca i Tecnologia Agroalimentàries. Parc Científic i Tecnològic Agroalimentari de Lleida; España 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: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina 2019-03-15T18:42:09Z 2019-03-15T18:42:09Z 2016-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/4629 https://www.sciencedirect.com/science/article/pii/S0304423816305568?via%3Dihub#! 0304-4238 http://dx.doi.org/10.1016/j.scienta.2016.10.043 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Scientia horticulturae 213 : 340-345. (14 December 2016) |
| spellingShingle | Pera Variedades Escaldadura Ascorbate Oxidase Almacenamiento Pears Varieties Scald Storage Beurré d’Anjou α-Farnesene Packham triumph Larrigaudière, Christian Candan, Ana Paula Giné Bordonaba, Jordi Civello, Pedro Marcos Calvo, Gabriela Unravelling the physiological basis of superficial scald in pears based on cultivar differences |
| title | Unravelling the physiological basis of superficial scald in pears based on cultivar differences |
| title_full | Unravelling the physiological basis of superficial scald in pears based on cultivar differences |
| title_fullStr | Unravelling the physiological basis of superficial scald in pears based on cultivar differences |
| title_full_unstemmed | Unravelling the physiological basis of superficial scald in pears based on cultivar differences |
| title_short | Unravelling the physiological basis of superficial scald in pears based on cultivar differences |
| title_sort | unravelling the physiological basis of superficial scald in pears based on cultivar differences |
| topic | Pera Variedades Escaldadura Ascorbate Oxidase Almacenamiento Pears Varieties Scald Storage Beurré d’Anjou α-Farnesene Packham triumph |
| url | http://hdl.handle.net/20.500.12123/4629 https://www.sciencedirect.com/science/article/pii/S0304423816305568?via%3Dihub#! http://dx.doi.org/10.1016/j.scienta.2016.10.043 |
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