An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear

Calvo, G.; Candan, Ana Paula; Civello, Marcos; Giné-Bordonaba, Jordi; Larrigaudière, Christian

doi:10.1016/j.scienta.2015.05.032

Cited by 30 publications

(30 citation statements)

References 45 publications

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“…Earlier studies 17 also showed that treatment of apples and pears with lovastatin, an inhibitor of the 3hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA reductase), responsible for the conversion of HMG-CoA to mevalonate, controlled scald without altering the fruit-ripening physiology. Consistent with these observations, a non-ethylene-dependent accumulation of α-farnesene has also been reported in 1-MCP-treated "Blanquilla" pears 3 , which together with other factors (i.e., influence of the fruit maturity at harvest on scald development) 4,18 revealed the complex and likely differential regulation of this physiological disorder when comparing apples and pears. Specific studies conducted on pears have also suggested that changes in the expression of glutathione S-transferases (GSTs) and mainly a downregulation of dehydroascorbate reductase (DHAR) genes were linked to scald development 19 , hence highlighting the action that ascorbate may have on the progress of this physiological disorder 20 .…”

Section: Introductionsupporting

confidence: 72%

“…Pears after harvest are routinely cold-stored to guarantee long-term availability satisfying the year-round market demands. Cold storage can however trigger the development of postharvest disorders mainly referred as chilling injuries, such as superficial scald [1][2][3][4][5] . Symptoms of superficial scald are consistent among most susceptible varieties of pome fruit, and shown as brown-dark patches on the fruit skin, resulting from the necrosis of the epidermis and hypodermal cortical tissues 1,3 .…”

Section: Introductionmentioning

confidence: 99%

“…While the molecular and physiological mechanisms underlying scald in apples have been largely studied over the past few years 2,3,[6][7][8] , scarce information is available regarding this disorder in pears. The most accepted theory for scald development focuses on the auto-oxidation of the acylic sesquiterpene α-farnesene into conjugate trienols (CTols), which leads to the production and release of the ketone 6methyl-5-hepten-2-one 4,[9][10][11] . In this scenario, the plant hormone ethylene has been considered as an important mediating factor through the control of the α-farnesene synthase gene (AFS) 1,2,[10][11][12][13][14][15] .…”

Section: Introductionmentioning

confidence: 99%

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Investigation of the transcriptomic and metabolic changes associated with superficial scald physiology impaired by lovastatin and 1-methylcyclopropene in pear fruit (cv. “Blanquilla”)

et al. 2020

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To elucidate the physiology underlying the development of superficial scald in pears, susceptible "Blanquilla" fruit was treated with different compounds that either promoted (ethylene) or repressed (1-methylcyclopropene and lovastatin) the incidence of this disorder after 4 months of cold storage. Our data show that scald was negligible for the fruit treated with 1-methylcyclopropene or lovastatin, but highly manifested in untreated (78% incidence) or ethylenetreated fruit (97% incidence). The comparison between the fruit metabolomic profile and transcriptome evidenced a distinct reprogramming associated with each treatment. In all treated samples, cold storage led to an activation of a cold-acclimation-resistance mechanism, including the biosynthesis of very-long-chain fatty acids, which was especially evident in 1-methylcyclopropane-treated fruit. Among the treatments applied, only 1-methylcyclopropene inhibited ethylene production, hence supporting the involvement of this hormone in the development of scald. However, a common repression effect on the PPO gene combined with higher sorbitol content was found for both lovastatin and 1-methylcyclopropene-treated samples, suggesting also a non-ethylene-mediated process preventing the development of this disorder. The results presented in this work represent a step forward to better understand the physiological mechanisms governing the etiology of superficial scald in pears.

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Section: Introductionsupporting

confidence: 72%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Investigation of the transcriptomic and metabolic changes associated with superficial scald physiology impaired by lovastatin and 1-methylcyclopropene in pear fruit (cv. “Blanquilla”)

et al. 2020

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“…Argenta et al (2003) reported that 1-MCP at 0.1-1.0 mLÁL -1 prevented scald in 'Anjou' pears for 8 months in air at 1°C . The differences in results between other studies and ours may be due to number of factors (e.g., production location, year, harvest maturity), which are known to influence the susceptibility of 'Anjou' pears to scald (Calvo et al, 2015;Mattheis and Rudell, 2011;Mattheis et al, 2013).…”

Section: Resultscontrasting

confidence: 88%

Storage Temperature, Controlled Atmosphere, and 1-Methylcyclopropene Effects on α-Farnesene, Conjugated Trienols, and Peroxidation in Relation with Superficial Scald, Pithy Brown Core, and Fruit Quality of ‘d’Anjou’ Pears during Long-term Storage

Yan¹

2016

J. Amer. Soc. Hort. Sci.

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Alternatives to ethoxyquin (Etq) are needed for controlling superficial scald of ‘Anjou’ european pears (Pyrus communis) during long-term storage. The current commercial standard storage conditions [Etq + −1 °C + controlled atmosphere (CA) with 1.5 kPa O2] reduced scald occurrence compared with control fruit (−1 °C + CA) during 6–8 months storage. At 1 °C in air, 1-methylcyclopropene (1-MCP) fumigation at 0.15 µL·L−1 at harvest was more efficient on reducing scald than Etq but did not prevent scald during 6–8 months storage. The 1-MCP-treated fruit at 1 °C in air developed their ripening capacity at 20 °C following 6–8 months storage but had deceased shipping ability (softening and yellowing of fruit). Although Etq inhibition of scald was associated with the inhibition of α-farnesene oxidation to conjugated trienols (CTols); 1-MCP reduced α-farnesene synthesis and thereby the availability of substrate to oxidize to CTols. CA storage at 1.5 kPa O2 totally prevented scald and retarded the loss of shipping ability without affecting the ripening capacity of 1-MCP-treated fruit at 1 °C through further decreases in the syntheses of ethylene, α-farnesene and CTols during 6–8 months storage. In addition, 1-MCP prevented a CA-induced disorder, pithy brown core (PBC), in ‘Anjou’ pears possibly through enhancing an oxidative/reductive metabolic balance during extended storage. In conclusion, the combinations of 1 °C + 1-MCP + CA is a potential commercial alternative to Etq for scald control while allowing the 1-MCP-treated ‘Anjou’ pears to recover ripening capacity during the shelf life period after 6–8 months storage.

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“…No positive correlation has been found between ethylene production and scald incidence in pears, as demonstrated in the 'Beurréd'Anjou' pear that contains a low amount of ethylene but high scald susceptibility [7]. Furthermore, several studies have demonstrated that α-farnesene biosynthesis could be not ethylene-dependent but influenced also by pre-and post-harvest factors in different pear cultivars [4,[7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Influence of Cold Storage on Pear Physico-Chemical Traits and Antioxidant Systems in Relation to Superficial Scald Development

Caracciolo¹,

Magri²,

Petriccione³

et al. 2020

Foods

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Superficial scald is the most common physiological disorder in apples and pears and causes huge economic losses worldwide. The aim of this study is to determine the different scald susceptibilities of seven pear cultivars/selections during five months of cold storage (CS). Four advanced pear selections and three commercial cultivars were harvested from an orchard located in Emilia-Romagna region, and cold stored at −1 °C and 85% relative humidity (RH).After 90, 120, and 150 days, fruits of each cultivar and selection were removed for ripening for 4 d, after which scald damage, physico-chemical and nutraceutical traits, and enzymatic antioxidant systems were evaluated on peel and pulp. ‘Abbé Fétel’, ‘Falstaff’, and ‘CREA 171’ did not showed superficial scald symptoms after 90 days, while ‘Doyenne du Comice’ and ‘CREA 264’ showed the highest susceptibility. After 90 days, CS ‘Falstaff’ and ‘CREA 179’ showed the highest total polyphenol content (TPH) in peel, followed by ‘Doyenne du Comice’ and ‘AbbéFétel’; lowest TPH was detected in ‘CREA 264’. After 120 and 150 days of CS, ‘Abbé Fétel’ and ‘CREA 171’ showed the highest peel TPH. ‘CREA 264’ and ‘CREA 125’ reached the lowest values of TPH during the three CS time periods. Superoxide dismutase and catalase activities were higher in the peel of scald-resistant than that in scald-susceptible pear cultivars/advanced selections. Superficial scald induced an increase in polyphenoloxidase, and guaiacol peroxidase activities involved in fruit-browning during CS. Furthermore, we observed an increase in lipoxygenase activity and consequent membrane damage in both the peel and flesh of the fruit. This study indicates that pear cultivars/advanced selections have different superficial scald susceptibilities that enable them to induce the activity of several antioxidant enzymes, following CS.

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An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear

Cited by 30 publications

References 45 publications

Investigation of the transcriptomic and metabolic changes associated with superficial scald physiology impaired by lovastatin and 1-methylcyclopropene in pear fruit (cv. “Blanquilla”)

Investigation of the transcriptomic and metabolic changes associated with superficial scald physiology impaired by lovastatin and 1-methylcyclopropene in pear fruit (cv. “Blanquilla”)

Storage Temperature, Controlled Atmosphere, and 1-Methylcyclopropene Effects on α-Farnesene, Conjugated Trienols, and Peroxidation in Relation with Superficial Scald, Pithy Brown Core, and Fruit Quality of ‘d’Anjou’ Pears during Long-term Storage

Influence of Cold Storage on Pear Physico-Chemical Traits and Antioxidant Systems in Relation to Superficial Scald Development

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