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Abstract
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 [ver mas...]
dc.contributor.authorLarrigaudière, Christian
dc.contributor.authorCandan, Ana Paula
dc.contributor.authorGiné Bordonaba, Jordi
dc.contributor.authorCivello, Pedro Marcos
dc.contributor.authorCalvo, Gabriela
dc.date.accessioned2019-03-15T18:42:09Z
dc.date.available2019-03-15T18:42:09Z
dc.date.issued2016-12
dc.identifier.issn0304-4238
dc.identifier.otherhttp://dx.doi.org/10.1016/j.scienta.2016.10.043
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4629
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0304423816305568?via%3Dihub#!
dc.description.abstractSuperficial 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.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.publisherElseviereng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceScientia horticulturae 213 : 340-345. (14 December 2016)eng
dc.subjectPeraes_AR
dc.subjectPearseng
dc.subjectVariedadeses_AR
dc.subjectVarietieseng
dc.subjectEscaldaduraes_AR
dc.subjectScaldeng
dc.subjectAscorbate Oxidasees_AR
dc.subjectStorageeng
dc.subjectAlmacenamientoes_AR
dc.subject.otherBeurré d’Anjoues_AR
dc.subject.otherPackham triumpheng
dc.subject.otherα-Farnesenees_AR
dc.titleUnravelling the physiological basis of superficial scald in pears based on cultivar differenceseng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenEEA Alto Vallees_AR
dc.description.filFil: Larrigaudière, Christian. Institut de Recerca i Tecnologia Agroalimentàries. Parc Científic i Tecnològic Agroalimentari de Lleida; Españaes_AR
dc.description.filFil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentinaes_AR
dc.description.filFil: Giné-Bordonaba, Jordi. Institut de Recerca i Tecnologia Agroalimentàries. Parc Científic i Tecnològic Agroalimentari de Lleida; Españaes_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: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentinaes_AR
dc.subtypecientifico


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