An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear

Autores
Calvo, Gabriela; Candan, Ana Paula; Civello, Pedro Marcos; Giné Bordonaba, Jordi; Larrigaudière, Christian
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
Scientia Horticulturae 192 : 173-179 (August 2015)
Materia
Pera
Variedades
Cosecha
Madurez
Escaldadura
Almacenamiento en Frío
Pears
Varieties
Harvesting
Maturity
Scald
Cold Storage
Variedad Beurré D’Anjou
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3932
Acceder
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oai_identifier_str oai:localhost:20.500.12123/3932
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pearCalvo, GabrielaCandan, Ana PaulaCivello, Pedro MarcosGiné Bordonaba, JordiLarrigaudière, ChristianPeraVariedadesCosechaMadurezEscaldaduraAlmacenamiento en FríoPearsVarietiesHarvestingMaturityScaldCold StorageVariedad Beurré D’AnjouTo 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 ValleFil: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle. Área Postcosecha; ArgentinaFil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle. Área Postcosecha; ArgentinaFil: 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; ArgentinaFil: Giné Bordonaba, Jordi. IRTA Postharvest; EspañaFil: Larrigaudière, Christian. IRTA Postharvest; EspañaElsevier2018-11-20T15:14:00Z2018-11-20T15:14:00Z2015-08-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/3932https://www.sciencedirect.com/science/article/pii/S03044238153002240304-4238https://doi.org/10.1016/j.scienta.2015.05.032Scientia Horticulturae 192 : 173-179 (August 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:22Zoai:localhost:20.500.12123/3932instacron: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 09:29:23.034INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear
Calvo, Gabriela
Pera
Variedades
Cosecha
Madurez
Escaldadura
Almacenamiento en Frío
Pears
Varieties
Harvesting
Maturity
Scald
Cold Storage
Variedad Beurré D’Anjou
title_short 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_sort An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear
dc.creator.none.fl_str_mv Calvo, Gabriela
Candan, Ana Paula
Civello, Pedro Marcos
Giné Bordonaba, Jordi
Larrigaudière, Christian
author Calvo, Gabriela
author_facet Calvo, Gabriela
Candan, Ana Paula
Civello, Pedro Marcos
Giné Bordonaba, Jordi
Larrigaudière, Christian
author_role author
author2 Candan, Ana Paula
Civello, Pedro Marcos
Giné Bordonaba, Jordi
Larrigaudière, Christian
author2_role author
author
author
author
dc.subject.none.fl_str_mv Pera
Variedades
Cosecha
Madurez
Escaldadura
Almacenamiento en Frío
Pears
Varieties
Harvesting
Maturity
Scald
Cold Storage
Variedad Beurré D’Anjou
topic Pera
Variedades
Cosecha
Madurez
Escaldadura
Almacenamiento en Frío
Pears
Varieties
Harvesting
Maturity
Scald
Cold Storage
Variedad Beurré D’Anjou
dc.description.none.fl_txt_mv 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
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.
publishDate 2015
dc.date.none.fl_str_mv 2015-08-31
2018-11-20T15:14:00Z
2018-11-20T15:14:00Z
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/20.500.12123/3932
https://www.sciencedirect.com/science/article/pii/S0304423815300224
0304-4238
https://doi.org/10.1016/j.scienta.2015.05.032
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
identifier_str_mv 0304-4238
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Scientia Horticulturae 192 : 173-179 (August 2015)
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
_version_ 1846143508549730304
score 12.712165

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