Artículos de revistas
An insight into the role of fruit maturity at harvest on superficial scald development in 'Beurré D'Anjou' pear
Fecha
2015-08Registro en:
Calvo, Gabriela Helena; Candan, Ana Paula; Civello, Pedro Marcos; Giné Bordonaba, Jordi; Larrigaudière, Christian; An insight into the role of fruit maturity at harvest on superficial scald development in 'Beurré D'Anjou' pear; Elsevier Science; Scientia Horticulturae; 192; 8-2015; 173-179
0304-4238
CONICET Digital
CONICET
Autor
Calvo, Gabriela Helena
Candan, Ana Paula
Civello, Pedro Marcos
Giné Bordonaba, Jordi
Larrigaudière, Christian
Resumen
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.