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 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
Fuente
Scientia horticulturae 213 : 340-345. (14 December 2016)
Materia
Pera
Variedades
Escaldadura
Ascorbate Oxidase
Almacenamiento
Pears
Varieties
Scald
Storage
Beurré d’Anjou
α-Farnesene
Packham triumph
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4629
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oai_identifier_str oai:localhost:20.500.12123/4629
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spelling Unravelling the physiological basis of superficial scald in pears based on cultivar differencesLarrigaudière, ChristianCandan, Ana PaulaGiné Bordonaba, JordiCivello, Pedro MarcosCalvo, GabrielaPeraVariedadesEscaldaduraAscorbate OxidaseAlmacenamientoPearsVarietiesScaldStorageBeurré d’Anjouα-FarnesenePackham triumphSuperficial 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 ValleFil: Larrigaudière, Christian. Institut de Recerca i Tecnologia Agroalimentàries. Parc Científic i Tecnològic Agroalimentari de Lleida; EspañaFil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; ArgentinaFil: Giné-Bordonaba, Jordi. Institut de Recerca i Tecnologia Agroalimentàries. Parc Científic i Tecnològic Agroalimentari de Lleida; EspañaFil: 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: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; ArgentinaElsevier2019-03-15T18:42:09Z2019-03-15T18:42:09Z2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/4629https://www.sciencedirect.com/science/article/pii/S0304423816305568?via%3Dihub#!0304-4238http://dx.doi.org/10.1016/j.scienta.2016.10.043Scientia horticulturae 213 : 340-345. (14 December 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:36Zoai:localhost:20.500.12123/4629instacron: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 13:44:36.569INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Pera
Variedades
Escaldadura
Ascorbate Oxidase
Almacenamiento
Pears
Varieties
Scald
Storage
Beurré d’Anjou
α-Farnesene
Packham triumph
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 Pera
Variedades
Escaldadura
Ascorbate Oxidase
Almacenamiento
Pears
Varieties
Scald
Storage
Beurré d’Anjou
α-Farnesene
Packham triumph
topic Pera
Variedades
Escaldadura
Ascorbate Oxidase
Almacenamiento
Pears
Varieties
Scald
Storage
Beurré d’Anjou
α-Farnesene
Packham triumph
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 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
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.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
2019-03-15T18:42:09Z
2019-03-15T18:42:09Z
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/20.500.12123/4629
https://www.sciencedirect.com/science/article/pii/S0304423816305568?via%3Dihub#!
0304-4238
http://dx.doi.org/10.1016/j.scienta.2016.10.043
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
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 213 : 340-345. (14 December 2016)
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 12.559606

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