The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems

Autores
Calvo, Gabriela; Candan, Ana Paula; Recasens Guinjuan, Inmaculada; Larrigaudière, Christian
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
Acta Horticulturae 1194 : 411-418 (March 2018)
Materia
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
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/23994
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oai_identifier_str oai:localhost:20.500.12123/23994
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spelling The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systemsCalvo, GabrielaCandan, Ana PaulaRecasens Guinjuan, InmaculadaLarrigaudière, ChristianPearsScaldingAntioxidantsEthyleneAscorbic AcidCold StoragePeraEscaldadoAntioxidantesEtilenoÁcido AscórbicoAlmacenamiento en FríoSuperficial ScaldBeurré D'Anjou VarietyA-farneseneConjugated TrienolsLow Oxygen1-Methylcyclopropene1-MCPEscaldadura SuperficialVariedad Beurré D'AnjouA-farnesenoTrienoles ConjugadosBajo Contenido de Oxígeno1-MetilciclopropenoTrabajo presentado al VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues. Cartagena, Murcia (España), junio 2016The 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 ValleFil: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; ArgentinaFil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; ArgentinaFil: Recasens Guinjuan, Inmaculada. Institut de Recerca i Tecnologia Agroalimentàries (IRTA). Fruit Centre. Postharvest Dpt.; EspañaFil: Recasens Guinjuan, Inmaculada. Universidad de Lleida (UdL). Departamento de Hortofruticultura Botánica y Jardinería; EspañaFil: Larrigaudière, Christian. Institut de Recerca i Tecnologia Agroalimentàries (IRTA). Fruit Centre. Postharvest Dpt.; EspañaISHS2025-09-30T11:11:49Z2025-09-30T11:11:49Z2018-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/23994https://www.actahort.org/books/1194/1194_59.htm978-94-62611-90-00567-7572 (Print)2406-6168 (Electronic)https://doi.org/10.17660/ActaHortic.2018.1194.59Acta Horticulturae 1194 : 411-418 (March 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:32:35Zoai:localhost:20.500.12123/23994instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:32:36.102INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems
Calvo, Gabriela
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
title_short 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_sort The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems
dc.creator.none.fl_str_mv Calvo, Gabriela
Candan, Ana Paula
Recasens Guinjuan, Inmaculada
Larrigaudière, Christian
author Calvo, Gabriela
author_facet Calvo, Gabriela
Candan, Ana Paula
Recasens Guinjuan, Inmaculada
Larrigaudière, Christian
author_role author
author2 Candan, Ana Paula
Recasens Guinjuan, Inmaculada
Larrigaudière, Christian
author2_role author
author
author
dc.subject.none.fl_str_mv 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
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
dc.description.none.fl_txt_mv 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
description Trabajo presentado al VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues. Cartagena, Murcia (España), junio 2016
publishDate 2018
dc.date.none.fl_str_mv 2018-03
2025-09-30T11:11:49Z
2025-09-30T11:11:49Z
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/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
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
identifier_str_mv 978-94-62611-90-0
0567-7572 (Print)
2406-6168 (Electronic)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISHS
publisher.none.fl_str_mv ISHS
dc.source.none.fl_str_mv Acta Horticulturae 1194 : 411-418 (March 2018)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 13.22299

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