The relationship between ethylene- and oxidative-related markers at harvest with the susceptibility of pears to develop superficial scald

Lindo-García, Violeta; Giné-Bordonaba, Jordi; Leclerc, Chloé; Ubach, Dolors; Larrigaudière, Christian

doi:10.1016/j.postharvbio.2020.111135

Cited by 19 publications

(30 citation statements)

References 48 publications

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“…DPA has a double effect on the metabolization of α-farnesene and conjugated trienes, and on the inhibition of LOX and PPO activities [53,54]. Higher GPX and LOX activity were detected in Japanese [55] and 'Flord'Hivern' pears [6], suggesting an enhanced lipid peroxidation and hence partially explaining the scald development.…”

Section: Oxidative Damage In Flesh and Peel Of Different Cultivar/selmentioning

confidence: 98%

“…Complex networks and multiple key factors are involved in fruit superficial scald development, such as ethylene metabolism, α-farnesene content, hydroperoxides or conjugated trienols (CTols), reactive oxygen species (ROS), and programmed cell death (PCD); however, other physiological or biochemical processes that determine scald susceptibility are not equivalent in apples and pears [2,[4][5][6]. 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].…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, pre-harvest sunlight exposure delays the onset of scald in the 'd'Anjou' pear, by improving antioxidant contents and antioxidant enzyme activities in blushed peel at harvest and during storage [11]. Post-harvest factors such as chilling stress cause an increase in reactive oxygen species (ROS) content that contributes to α-farnesene oxidation, aggravating symptoms in fruits which have already been compromised by oxidative stress [6]. This post-harvest disorder should not appear during storage if fruit maintains a high antioxidant content that prevents or limits α-farnesene oxidation [12,13].…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Oxidative Damage In Flesh and Peel Of Different Cultivar/selmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

View full text Add to dashboard Cite

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“…For pH measurements, a sensION TM PH31, HACH (Spain) was used. SC incidence was recorded visually in each sampling day and calculated as a percentage of the total number of fruit affected per condition per month [30].…”

Section: Determination Of Pears Physicochemical Parametersmentioning

confidence: 99%

ß-Farnesene Exogenous Application as a Novel Damage Induction Model to Fast Explore the Effectiveness of Postharvest Strategies: The Case Study of the ‘Rocha’ Pear DOP

et al. 2022

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Since the prohibition of diphenylamine, replacement strategies have been needed for long-term disorder prevention, namely superficial scald (SC), in fruit. However, as this disorder only appears after months under cold storage, the assessment of effective strategies to prevent this disorder requires long periods. To tackle this challenge, we report in this paper a rapid and reliable system to induce symptoms, such as SC, based on storage under a β-farnesene-enriched atmosphere. Using this model, SC symptoms in ‘Rocha’ pear were induced after 15 d at 20 °C. As proof of concept, this model system allowed the study of the efficiency of antioxidant natural-based coatings on ‘Rocha’ pear quality maintenance. Pears treated with the coatings were submitted to 4 months of commercial storage under normal atmosphere conditions and the results were compared with those obtained using the induction model system. A PCA of chemical data allowed us to conclude that the model developed simulates the potential of certain strategies to prevent disorders.

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“…These losses are likely due to poor handling and storage or unsuitable packaging, promoting microbial, and fungal infections. As a novel plant, pear fruit ( Pyrus communis L) is a member of the Rosaceae family and has become very popular among the consumers due to its good taste, thin peel, crisp flesh, and low caloric contents, and an excellent source of vitamin C and dietary fiber (Lindo‐García, Giné‐Bordonaba, et al., 2020). Many researchers revealed that the pear fruit is vulnerable to enzymatic browning and oxidative instability, leading to spoilage during cold storage (Lindo‐García, Larrigaudière, et al., 2020; Sharma & Rao, 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears

Iftikhar

Usman

Ali

et al. 2022

Food Science & Nutrition

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Pear is a typically climacteric fruit and highly perishable with a low shelf life owing to extreme metabolic activity after harvesting. The present study aimed to reduce weight loss and improve the firmness of pear during storage. The lemon peel essential oil (LPEO) has gained considerable attention due to being the richest source of bioactive compounds that behaved as a natural antioxidant agent, being cost‐effective, and being generally recognized as safe. Edible coatings equipped with a natural antioxidant agent and renewable biopolymers have gained more research fame owing to their involvement in the direction of biodegradability and food safety. In this work, edible skin coating materials (ESCMs) embedded by chitosan (1%) and guar gum (2%) were fabricated, and afterward, five concentrations of LPEO (1, 1.5, 2, 2.5, and 3.0%) were incorporated individually into the ESCMs. Findings revealed that LPEO–ESCMs significantly reduced the weight loss and improved the firmness of pear up to 45 days of storage at 4 ± 2°C. Furthermore, the LPEO–ESCMs have enhanced the antioxidant capacity, antibacterial efficiency, and malondialdehyde level of pear during storage time. It was concluded that 3% of LPEO–ESCMs improved the overall acceptability of pear fruits. Taken together, the novel insights of guar gum and chitosan‐based ESCMs entrapped with LPEO will remain a subject of research interest for researchers in the future.

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The relationship between ethylene- and oxidative-related markers at harvest with the susceptibility of pears to develop superficial scald

Cited by 19 publications

References 48 publications

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

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

ß-Farnesene Exogenous Application as a Novel Damage Induction Model to Fast Explore the Effectiveness of Postharvest Strategies: The Case Study of the ‘Rocha’ Pear DOP

Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears

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