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'Packham's Triumph' superficial scald susceptibility is affected by maturity at harvest

G. Calvo, A. Candan P., C. Larrigaudiere
Acta horticulturae 2019 v. no.1256 pp. 135-142
2,2-diphenyl-1-picrylhydrazyl, antioxidant activity, ascorbic acid, ethylene, ethylene production, fruit maturity, fruits, harvest date, pears, scald diseases, storage time
The interaction between ethylene, α-farnesene (AF), conjugated trienols (CTols) content and total antioxidant capacity (DPPH), depends on the maturity stage and affects superficial scald (SS) susceptibility. To evaluate the influence of fruit maturity at harvest on SS incidence in 'Packham's Triumph' pears, fruit were harvested on February 3 (H1); February 18 (H2) and March 3 (H3). Ethylene production, AF, CTols, DPPH and ascorbic acid (AsA) were determined at harvest and during storage and related to SS development. Scald susceptibility of 'Packham's Triumph' pears was lower in early harvested fruit. After 120, 150 and 180 days of storage the incidence of scald was 0, 3 and 23% in H1 fruit, while H3 reached scald percentages of 13, 13 and 60%, respectively. Low scald sensitivity of early picked fruit was associated to a reduction in its ability to produce ethylene, to the maintenance of AsA levels during the first month of storage and slight differences in the time required for CTols accumulation.