Unravelling the physiological basis of superficial scald in pears based on cultivar differences

Autores
Larrigaudière, Christian; Candan, Ana Paula; Giné Bordonaba, Jordi; Civello, Pedro Marcos; Calvo, Gabriela
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 -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 -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.
Fil: Larrigaudière, Christian. IRTA Postharvest. Lleida; España
Fil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Giné Bordonaba, Jordi. IRTA Postharvest. Lleida; España
Fil: Civello, Pedro Marcos. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Calvo, Gabriela. 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
Materia
Ascorbate
Beurré D'Anjou
Packham Triumph
Storage
Α-Farnesene
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/24843
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Unravelling the physiological basis of superficial scald in pears based on cultivar differencesLarrigaudière, ChristianCandan, Ana PaulaGiné Bordonaba, JordiCivello, Pedro MarcosCalvo, GabrielaAscorbateBeurré D'AnjouPackham TriumphStorageΑ-Farnesenehttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Superficial 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 -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 -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.Fil: Larrigaudière, Christian. IRTA Postharvest. Lleida; EspañaFil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria Alto Valle; ArgentinaFil: Giné Bordonaba, Jordi. IRTA Postharvest. Lleida; EspañaFil: Civello, Pedro Marcos. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria Alto Valle; ArgentinaFil: Calvo, Gabriela. 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; ArgentinaElsevier Science2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/24843Larrigaudière, 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; Elsevier Science; Scientia Horticulturae; 213; 12-2016; 340-3450304-4238CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.scienta.2016.10.043info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0304423816305568info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:17Zoai:ri.conicet.gov.ar:11336/24843instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:33:18.034CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
spellingShingle Unravelling the physiological basis of superficial scald in pears based on cultivar differences
Larrigaudière, Christian
Ascorbate
Beurré D'Anjou
Packham Triumph
Storage
Α-Farnesene
title_short 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_sort Unravelling the physiological basis of superficial scald in pears based on cultivar differences
dc.creator.none.fl_str_mv Larrigaudière, Christian
Candan, Ana Paula
Giné Bordonaba, Jordi
Civello, Pedro Marcos
Calvo, Gabriela
author Larrigaudière, Christian
author_facet Larrigaudière, Christian
Candan, Ana Paula
Giné Bordonaba, Jordi
Civello, Pedro Marcos
Calvo, Gabriela
author_role author
author2 Candan, Ana Paula
Giné Bordonaba, Jordi
Civello, Pedro Marcos
Calvo, Gabriela
author2_role author
author
author
author
dc.subject.none.fl_str_mv Ascorbate
Beurré D'Anjou
Packham Triumph
Storage
Α-Farnesene
topic Ascorbate
Beurré D'Anjou
Packham Triumph
Storage
Α-Farnesene
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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 -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 -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.
Fil: Larrigaudière, Christian. IRTA Postharvest. Lleida; España
Fil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Giné Bordonaba, Jordi. IRTA Postharvest. Lleida; España
Fil: Civello, Pedro Marcos. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Calvo, Gabriela. 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
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 -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 -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.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/24843
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; Elsevier Science; Scientia Horticulturae; 213; 12-2016; 340-345
0304-4238
CONICET Digital
CONICET
url http://hdl.handle.net/11336/24843
identifier_str_mv 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; Elsevier Science; Scientia Horticulturae; 213; 12-2016; 340-345
0304-4238
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.scienta.2016.10.043
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0304423816305568
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613021455876096
score 13.070432

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