Plant Oil Emulsions Prevent Senescent Scald and Core Breakdown and Reduce Fungal Decay in `Bartlett' Pears

Ju, Zhiguo; Curry, Eric A.; Duan, Yousheng; Ju, Zhiqiang; Guo, Aixin

doi:10.21273/jashs.126.3.358

Cited by 13 publications

(6 citation statements)

References 16 publications

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“…The detection limits of the headspace SPME technique have been claimed to be at the subpicogram level (Zhang and Pawliszyn 1995). In the last decade this method has been applied in fruit aroma studies including pear (Yang and Peppard 1994;Ibanez et al 1998;Chervin et al 2000;Ju and Curry 2000;Ju et al 2001). Suwanagul and Richardson (1998a) have discussed advantages and disadvantages ofthis technique while isolating headspace volatiles of ripening pears.…”

Section: B Isolation and Concentration Of Pear Volatilesmentioning

confidence: 99%

“…Quantification of the identified pear volatiles has been mainly performed by calculating the peak area in the chromatogram obtained with a flame ionization detector (FID) (Romani and Ku 1966;Phan-Chon-Ton 1968;Giannone and Baldrati 1967;Jennings and Tressl1974;Russell et al 1981;Romani et al 1983;Shiota 1990;Horvat et al 1992;Avelar et al 1994;Imayoshi et al 1995;Beuerle and Schwab 1997a;Kjaersgaard et al 1997;Lange 1997;Suwanagul and Richardson 1998b;Chervin et al 2000;Ju and Curry 2000;Ju et al 2001). In most cases, the quantification was approximate because no FID response was determined, and only in recent years more accurate measurements have been performed.…”

Section: Miscellaneousmentioning

confidence: 99%

“…In most cases, the quantification was approximate because no FID response was determined, and only in recent years more accurate measurements have been performed. PEAR FRUIT VOLATILES 271 (Rizzolo et al 1991;Avelar et al 1994;Richardson and Kosittrakun 1995;Park et al 1999;Ju et al 2001;Pinto et al 2001;Rapparini and Predieri 2002). PEAR FRUIT VOLATILES 271 (Rizzolo et al 1991;Avelar et al 1994;Richardson and Kosittrakun 1995;Park et al 1999;Ju et al 2001;Pinto et al 2001;Rapparini and Predieri 2002).…”

Section: Miscellaneousmentioning

confidence: 99%

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Pear Fruit Volatiles

Rapparini

Predieri

2002

Horticultural Reviews

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Section: B Isolation and Concentration Of Pear Volatilesmentioning

confidence: 99%

Section: Miscellaneousmentioning

confidence: 99%

Section: Miscellaneousmentioning

confidence: 99%

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Pear Fruit Volatiles

Rapparini

Predieri

2002

Horticultural Reviews

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“…The present study showed that the inoculation led to the continuous decrease in fruit firmness, total soluble solids (TSS) content, titratable acidity (TA) content and ascorbic acid (Vc) content as well as the continuous increase in weight loss (Table ) and malondialdehyde (MDA) content (Table ) during the 4 day period of observation. Moreover, fruit senescence conversely contributes to pathogen infection and decay (Ju and Curry ). We also found that the rotten area in the control group increased rapidly and some fruits even rotted away 4 days after inoculation.…”

Section: Resultsmentioning

confidence: 99%

Control of postharvest grey mould decay of nectarine by tea polyphenol combined with tea saponin

Yang

Jiang

Chen

et al. 2013

Lett Appl Microbiol

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Significance and Impact of the Study: This study demonstrates that the combination of TP and TS has exhibited synergistic antifungal interactions against Botrytis cinerea, and it suggests that their combination may be useful and effective agents for the control of nectarine grey mould decay. Such natural products therefore represent a promising alternative to synthetic fungicides in the control of nectarine postharvest diseases. AbstractThe control efficacy of tea polyphenol (TP) in combination with tea saponin (TS) against nectarine grey mould decay caused by Botrytis cinerea and the underlying mechanism were investigated. The in vitro experiments showed that both TP and TS inhibited the mycelial growth in a dose-dependent manner, and their combinations exhibited synergistic antifungal interactions with the synergistic ratios (SR) exceeding 1Á5. The in vivo experiments showed that disease incidence and lesion diameter of grey mould of inoculated fruit were significantly lowered after being treated with the combination of TP and TS; furthermore, the activities of phenylalanine ammonia-lyase (PAL), peroxidase (POD), polyphenol oxidase (PPO), chitinase and b-1,3-glucanase of inoculated fruit as well as the contents of total phenolic and lignin were significantly induced, the respiration rate of inoculated fruit was significantly decreased and therefore the quality decrease was accordingly retarded. These results revealed that TP in combination with TS could control grey mould of inoculated nectarines and their mechanism of action might be attributed to their active components, the induction of defensive system and the regulation of respiration.

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“…The range of firmness values recommended as indicators of harvest maturity is 85 to 98 N for 'Bartlett' pears (Sugar and Powers, 1994). The optimum temperature stated for 'Bartlett' pears in the "Recommendations for Maintaining Postharvest Quality" from University of California is from -1 to 0°C (Mitchan et al, 2013), but the storage of these fruit is typically limited to 60-90 days in air, even under ideal storage conditions at −1 °C (Ju et al, 2001). In most cases, the end of storage life is due to the onset of physiological disorders, particularly superficial scald and internal browning.…”

Section: Introductionmentioning

confidence: 99%

Postharvest treatments to mitigate the internal browning in ‘Bartlett’ pears

Antoniolli

Czermainski

Zucoloto

et al. 2016

Curr. Agric. Sci. Technol.

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Internal browning is an important disorder in pear fruit which can lead to considerable economic losses. Pears (Pyrus communis L. cv. Bartlett) were harvested at early harvest maturity of 90 N from a commercial orchard in southern Brazil. Methyl jasmonate, ethanol, and 1-methylcyclopropene vapor treatments were carried out for 24 hours in order to mitigate the internal browning disorder. Fruit were stored for up to 150 days at 0 ± 1 °C and 90 ± 5 % RH. Pears exhibited internal browning in the control samples after 90 days of cold storage. However, no internal browning symptoms were observed in the 1-MCP treatment. The first symptoms in 1-MCP samples were noticed after 120 days of cold storage (12 %) and reached 100 % in five days at room temperature. 1-MCP-treated pears showed flesh firmness values of 82 N after 90 days of cold storage and 18.7 N when they were removed from the cold storage and kept at 20 °C. The greatest acceptance index was attributed to 1-MCP pears after 90 days at 0 ± 1 °C followed by 5 days at 20 ± 1 °C (89.35). High acceptance indexes were attributed to MeJa (77.95) and control pears (76.40) after 30 days in cold storage followed by 5 days at room temperature. 1-MCP (0.3 µL L-1, 24 hours at 0 ± 1 °C) treatment delays ripening and mitigates the internal browning in early harvested ‘Bartlett’ pears, that can be stored for up to 90 days at 0 ± 1 °C.

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Plant Oil Emulsions Prevent Senescent Scald and Core Breakdown and Reduce Fungal Decay in `Bartlett' Pears

Cited by 13 publications

References 16 publications

Pear Fruit Volatiles

Pear Fruit Volatiles

Control of postharvest grey mould decay of nectarine by tea polyphenol combined with tea saponin

Postharvest treatments to mitigate the internal browning in ‘Bartlett’ pears

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