Postharvest treatments to mitigate the internal browning in "Bartlett" pears.

ANTONIOLLI, L. R.; CZERMAINSKI, A. B. C.; ZUCOLOTO, M.; SIQUEIRA, D. L.

Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1054920

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DC Field	Value	Language
dc.contributor.author	ANTONIOLLI, L. R.	pt_BR
dc.contributor.author	CZERMAINSKI, A. B. C.	pt_BR
dc.contributor.author	ZUCOLOTO, M.	pt_BR
dc.contributor.author	SIQUEIRA, D. L.	pt_BR
dc.date.accessioned	2016-10-18T11:11:11Z	pt_BR
dc.date.available	2016-10-18T11:11:11Z	pt_BR
dc.date.created	2016-10-18	pt_BR
dc.date.issued	2016	pt_BR
dc.identifier.citation	Current Agricultural Science and Technology, v. 22, p. 1-13, 2016.	pt_BR
dc.identifier.uri	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1054920	pt_BR
dc.description	Internal 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.iso	eng	eng
dc.rights	openAccess	eng
dc.subject	Pêras Bartlet	pt_BR
dc.subject	Physiological disorder	pt_BR
dc.subject	Pyrus communis L	pt_BR
dc.title	Postharvest treatments to mitigate the internal browning in "Bartlett" pears.	pt_BR
dc.type	Artigo de periódico	pt_BR
dc.date.updated	2019-05-06T11:11:11Z	pt_BR
dc.subject.thesagro	Pyrus communis	pt_BR
dc.subject.thesagro	Pera	pt_BR
dc.subject.thesagro	Doenca de planta	pt_BR
dc.subject.thesagro	Fruta de clima temperado	pt_BR
dc.subject.nalthesaurus	Ethanol	pt_BR
dc.subject.nalthesaurus	1-methylcyclopropene	pt_BR
dc.subject.nalthesaurus	Methyl jasmonate	pt_BR
dc.subject.nalthesaurus	cold storage	pt_BR
riaa.ainfo.id	1054920	pt_BR
riaa.ainfo.lastupdate	2019-05-06 -03:00:00	pt_BR
dc.contributor.institution	LUCIMARA 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
Appears in Collections:	Artigo em periódico indexado (CNPUV)

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