Exogenous ethylene accelerates ripening responses in Bartlett pears regardless of maturity or growing region

Agar, I. T.; Biasi, William V.; Mitcham, Elizabeth

doi:10.1016/s0925-5214(99)00038-1

Cited by 44 publications

(26 citation statements)

References 18 publications

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“…Ethylene treatments can be used to ripen pears, avoiding or decreasing the chilling requirements of pear varieties such as 'Bon Chretien', 'd'Anjou', 'Bartlett' and 'Forelle' (Maxie and Ginsburg, 1974;Chen et al, 1997;Agar et al, 1999;DuToit et al, 2001). While the effects of ethylene are likely to be greatly reduced at low temperatures, it would seem possible that high concentrations may increase softening and yellow color development during storage.…”

Section: Introductionmentioning

confidence: 99%

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Effect of ethylene in the storage environment on quality of ‘Bartlett pears’

Bower

Biasi

Mitcham

2003

Postharvest Biology and Technology

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The effect of ethylene on the quality of 'Bartlett pears' stored at either (/1 or 2 8C was examined. Fruit from three different harvest dates were stored for 3 months in 0, 1, 5 or 10 ml l (1 ethylene. Quality attributes, including skin color, firmness, scald and internal browning, were assessed when the fruit were removed from storage and after 4 days ripening at 20 8C. All levels of ethylene increased the incidence of physiological disorders. However, the effect of ethylene was minor compared with the influence of temperature. Fruit stored at (/1 8C remained firm and green, subsequently ripening normally at 20 8C, irrespective of exposure to ethylene. In contrast, all of the pears kept at 2 8C softened and yellowed during storage, and developed symptoms of superficial scald and internal browning. The severity of these disorders increased when fruit were ripened at 20 8C. It was concluded that although it is desirable to minimize ethylene in the storage atmosphere, benefits are likely to be minor compared with the potential gains from good temperature management. #

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Section: Introductionmentioning

confidence: 99%

“…Both the amount of ethylene that fruit produce and the effects of ethylene are influenced by temperature and fruit maturity (Agar et al, 1999). It is important to understand the extent to which ethylene reduces pear quality during cold storage as its removal can be costly.…”

Section: Introductionmentioning

confidence: 99%

Effect of ethylene in the storage environment on quality of ‘Bartlett pears’

Bower

Biasi

Mitcham

2003

Postharvest Biology and Technology

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“…For the following harvest dates (HD2 and HD3), three days of fruit standing in a simulated environment were sufficient to significantly reduce the flesh firmness ( Figures 2B and 2C). The reduction of firmness can occur without the fruit being subjected to cold conditioning; however, according to Agar et al (1999) certain cultivars have reduced sensory quality.…”

Section: Resultsmentioning

confidence: 99%

Alternative for Reducing Physiological Disorders in ‘Bartlett’ Pears

et al. 2016

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-'Bartlett' pears from different harvest dates were assessed regarding to cold storage potential and reduction of physiological disorder incidence. Three harvests, the first (HD1), second (HD2), and third (HD3), were carried out at weekly intervals. The pears were assessed after the harvest, with no exposition to the temperature conditioning, after 20, 40, 60, 80, 100 and 120 days at 0 ± 1 °C and 90 ± 5% RH and after three and six days at room temperature (20 ± 1 °C). Fruit from the early harvest (HD1) showed the smallest incidence of physiological disorder during both cold and room temperature storage. The disorder symptoms became apparent in HD1 fruit after 20 days at cold storage followed by three days at 20 °C, whereas HD2 and HD3 fruit showed the symptoms before being kept in a cold room. 'Bartlett' pears harvested at 70.75 N flesh firmness can be stored at 0 ± 1 °C for up to 40 days and preferably commercialized within three days, when they reach the firmness for eating. The extension of cold storage as well as the trade period can result in higher physiological disorder incidence and loss of sensorial quality. Index terms: Pyrus communis L., cold storage, flesh firmness and acceptance. ALTERNATIVA PARA REDUzIR DISTúRBIOS FISIOLóGICOS Em PERAS ' BARTLETT'RESUmO -Diante dos prejuízos causados pelos distúrbios fisiológicos, objetivou-se avaliar diferentes datas de colheita em relação ao potencial de armazenamento e diminuição da incidência de distúrbios fisiológicos em peras 'Bartlett'. Foram realizadas três colheitas com intervalos semanais, primeira data de colheita (DC1) realizada em 25 de janeiro, segunda data de colheita (DC2) efetuada em 01 de fevereiro e terceira data de colheita (DC3) realizada em 08 de fevereiro. As peras foram avaliadas logo após a colheita, ou seja, sem o efeito de refrigeração e após 20, 40, 60, 80, 100 e 120 dias de em armazenamento refrigerado 0 ± 1 °C e umidade relativa 90 ± 5% e após três e seis dias em ambiente simulado com temperatura de 20 °C ± 1. Peras 'Bartlett' colhidas com firmeza de polpa de 70,75N (DC1) podem ser armazenadas em ambiente refrigerado por até 40 dias e comercializados preferencialmente até três dias. A extensão do armazenamento refrigerado resulta em altas incidências de distúrbios fisiológicos e perdas da qualidade sensorial. Termos para indexação: Pyrus communis L., armazenamento refrigerado, firmeza de polpa e aceitabilidade.

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“…Contudo, segundo LELIÉVE et al (1997), a síntese de carotenóides pode ser etileno-dependente ou independente, em função do tipo de pigmento e, portanto, outras substâncias reguladoras podem interferir nesse mecanismo. Além disso, as mudanças na coloração em frutos são afetadas pela ação do etileno (LARRIEGAUDIERE et al, 1996) e pela idade do fruto na hora da colheita (AGAR et al,1999), sendo, muitas vezes, associadas à produção de etileno pelos frutos (ABDI et al 1997).…”

Section: Degradação De Clorofila E Síntese De Carotenóidesunclassified

Influência do tratamento com etileno sobre o teor de sólidos solúveis e a cor de pimentas

et al. 2008

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RESUMOEste trabalho teve como objetivo avaliar a variabilidade genética em frutos de Capsicum com relação ao acúmulo de sólidos solúveis totais, degradação de clorofila, síntese de carotenóides e tempo necessário para o completo amadurecimento de frutos, em resposta ao tratamento com ethephon. O tratamento com ethephon provocou alteração do conteúdo de sólidos solúveis totais em frutos dos acessos BGH 4366 (C. baccatum) e BGH 4708 (C. frutescens), enquanto os demais acessos não foram responsivos ao tratamento. O amadurecimento dos frutos foi caracterizado por decréscimo no conteúdo de clorofila e conteúdo de carotenóides, contudo, não foi detectada variabilidade genética entre os acessos para a degradação da clorofila e para a síntese de carotenóides, quando tratados com ethephon. O uso de ethephon acelerou o amadurecimento nos acessos BGH 4179 (C. frutescens), BGH 6029 (C. baccatum) e Ca 6 (C. annuum).Palavras-chave: amadurecimento, etileno, clorofila, carotenóides. ABSTRACT INFLUENCE OF ETHYLENE TREATMENT ON THE TOTAL SOLIDS CONTENT AND COLOR OF PEPPERSThe goal of the present work was evaluate the genetic variability regarding the accumulation of total soluble solids, degradation of chlorophyll, synthesis of carotenoids and number of days to full ripening of Capsicum fruits treated with ethephon. The treatment with ethephon altered the content of soluble solids in the fruits of accessions BGH 4366 (C. baccatum) and BGH 4708 (C. frutescens), while the remaining accessions did not show any changes when treated with ethephon. The ripening was characterized by the degradation of chlorophyll and increase in the synthesis of carotenoids in all fruit, but there was no variability among the accessions when treated with ethephon. The ethephon was efficient in inducing the ripening of BGH 4179 (C. frutescens), BGH 6029 (C. baccatum) and Ca 6 (C. annuum) accessions.

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Exogenous ethylene accelerates ripening responses in Bartlett pears regardless of maturity or growing region

Cited by 44 publications

References 18 publications

Effect of ethylene in the storage environment on quality of ‘Bartlett pears’

Effect of ethylene in the storage environment on quality of ‘Bartlett pears’

Alternative for Reducing Physiological Disorders in ‘Bartlett’ Pears

Influência do tratamento com etileno sobre o teor de sólidos solúveis e a cor de pimentas

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