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dc.contributor.authorANTONIOLLI, L. R.pt_BR
dc.contributor.authorCZERMAINSKI, A. B. C.pt_BR
dc.contributor.authorZUCOLOTO, M.pt_BR
dc.contributor.authorSIQUEIRA, D. L.pt_BR
dc.date.accessioned2016-10-18T11:11:11Zpt_BR
dc.date.available2016-10-18T11:11:11Zpt_BR
dc.date.created2016-10-18pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationCurrent Agricultural Science and Technology, v. 22, p. 1-13, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1054920pt_BR
dc.descriptionInternal browning is an important disorder in pear fruit which can lead to 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 37 % of 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectPêras Bartletpt_BR
dc.subjectPhysiological disorderpt_BR
dc.subjectPyrus communis Lpt_BR
dc.titlePostharvest treatments to mitigate the internal browning in "Bartlett" pears.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2019-05-06T11:11:11Zpt_BR
dc.subject.thesagroPyrus communispt_BR
dc.subject.thesagroPerapt_BR
dc.subject.thesagroDoenca de plantapt_BR
dc.subject.thesagroFruta de clima temperadopt_BR
dc.subject.nalthesaurusEthanolpt_BR
dc.subject.nalthesaurus1-methylcyclopropenept_BR
dc.subject.nalthesaurusMethyl jasmonatept_BR
dc.subject.nalthesauruscold storagept_BR
riaa.ainfo.id1054920pt_BR
riaa.ainfo.lastupdate2019-05-06 -03:00:00pt_BR
dc.contributor.institutionLUCIMARA ROGERIA ANTONIOLLI, CNPUV; ANA BEATRIZ COSTA CZERMAINSKI, CNPUV; Moisés Zucoloto, Universidade Federal do Espírito Santo (UFES), P.O. box 16 - 29500-000 - Alegre, ES – Brazil.; Dalmo Lopes Siqueira, Universidade Federal de Viçosa, Peter Henry Rolfs Avenue - 36570-000 - Viçosa, MG - Brazil.pt_BR
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