Please use this identifier to cite or link to this item:
|Research center of Embrapa/Collection:||Embrapa Uva e Vinho - Artigo em periódico indexado (ALICE)|
|Type of Material:||Artigo em periódico indexado (ALICE)|
|Authors:||ANTONIOLLI, L. R.|
CZERMAINSKI, A. B. C.
SIQUEIRA, D. L.
|Additional Information:||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.|
|Title:||Postharvest treatments to mitigate the internal browning in "Bartlett" pears.|
|Publisher:||Current Agricultural Science and Technology, v. 22, p. 1-13, 2016.|
Pyrus communis L.
|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.|
Doenca de planta
Fruta de clima temperado
|Appears in Collections:||Artigo em periódico indexado (CNPUV)|