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Abstract
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 [ver mas...]
dc.contributor.authorCalvo, Gabriela
dc.contributor.authorCandan, Ana Paula
dc.contributor.authorCivello, Pedro Marcos
dc.contributor.authorGiné Bordonaba, Jordi
dc.contributor.authorLarrigaudière, Christian
dc.date.accessioned2018-11-20T15:14:00Z
dc.date.available2018-11-20T15:14:00Z
dc.date.issued2015-08-31
dc.identifier.issn0304-4238
dc.identifier.otherhttps://doi.org/10.1016/j.scienta.2015.05.032
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0304423815300224
dc.identifier.urihttp://hdl.handle.net/20.500.12123/3932
dc.description.abstractTo 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.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceScientia Horticulturae 192 : 173-179 (August 2015)es_AR
dc.subjectPeraes_AR
dc.subjectPearseng
dc.subjectVariedadeses_AR
dc.subjectVarietieseng
dc.subjectCosechaes_AR
dc.subjectHarvestingeng
dc.subjectMadurezes_AR
dc.subjectMaturityeng
dc.subjectEscaldaduraes_AR
dc.subjectScaldeng
dc.subjectAlmacenamiento en Fríoes_AR
dc.subjectCold Storageeng
dc.subject.otherVariedad Beurré D’Anjoues_AR
dc.titleAn insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ peares_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Alto Vallees_AR
dc.description.filFil: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle. Área Postcosecha; Argentinaes_AR
dc.description.filFil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle. Área Postcosecha; Argentinaes_AR
dc.description.filFil: 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; Argentinaes_AR
dc.description.filFil: Giné Bordonaba, Jordi. IRTA Postharvest; Españaes_AR
dc.description.filFil: Larrigaudière, Christian. IRTA Postharvest; Españaes_AR
dc.subtypecientifico


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