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dc.contributor.authorLarrigaudière, Christian
dc.contributor.authorLindo-García, Violeta
dc.contributor.authorUbach, Dolors
dc.contributor.authorGiné-Bordonaba, Jordi
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-09-13T07:59:57Z
dc.date.issued2019-02-21
dc.identifier.citationLarrigaudière, Christian, Violeta Lindo-García, Dolors Ubach, and Jordi Giné-Bordonaba. 2019. "1-Methylcyclopropene And Extreme ULO Inhibit Superficial Scald In A Different Way Highlighting The Physiological Basis Of This Disorder In Pear". Scientia Horticulturae 250: 148-153. Elsevier BV. doi:10.1016/j.scienta.2019.02.049.ca
dc.identifier.issn0304-4238ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/488
dc.description.abstractDespite years of research on the biochemical basis of superficial scald in apples, relatively little is known about the specific regulatory processes involved in pears. To gain further knowledge on these processes, different storage scenarios, controlled atmosphere (CA), 1-methylcyclopropene treatment (1-MCP) and storage under very low O2 concentration (xULO) were used in the scald susceptible ‘Blanquilla’ pears. Ethylene production, α-farnesene (AF), conjugated trienols (CTols) content and changes in ethanol levels were evaluated during storage and further related to superficial scald development and changes in fruit quality upon removal. While 1-MCP completely inhibited ethylene production and fruit softening, only a partial and transient inhibition of these parameters was found for xULO-treated fruit. Both 1-MCP and xULO treatments completely controlled scald disorder, yet in different ways. The reduction in disorder incidence in 1-MCP treated fruit was the result of ethylene inhibition and reduced levels of α-farnesene and CTols. In contrast, xULO treatment only partially inhibited ethylene production and the levels of α-farnesene metabolites but led to increased ethanol levels that were directly related to the scald incidence inhibition. Collectively, these results highlight that superficial scald in pear is not strictly related to ethylene and α-farnesene metabolism and that other compounds, such as the weak antioxidant ethanol, play a determining role in ‘Blanquilla’ pear.ca
dc.format.extent27ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofScientia Horticulturaeca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.title1-Methylcyclopropene and extreme ULO inhibit superficial scald in a different way highlighting the physiological basis of this disorder in pearca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versionpostprintca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2021-02-20T01:00:00Z
dc.embargo.terms24 mesosca
dc.relation.projectIDMINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTC-2015-4354-2/ES/DESARROLLO DE SISTEMAS DE CONSERVACIÓN COMBINADOS, RECUBRIMIENTOS BIOACTIVOS COMESTIBLES Y NUEVOS SISTEMAS DE APLICACIÓN PARA LA MEJORA DE LA CALIDAD Y CONTROL DEL ESCALDADO SUPERFICIAL EN PERAS/BIOSCALDca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.scienta.2019.02.049ca
dc.contributor.groupPostcollitaca


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