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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/3932
Ver los metadatos del registro completo
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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/restrictedAccess2025-09-29T13:44:30Zoai: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:l2025-09-29 13:44:30.83INTA 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 |
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1844619128532369408 |
score |
12.559606 |