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dc.contributor.authorLindo-García, Violeta
dc.contributor.authorLarrigaudière, Christian
dc.contributor.authorDuaigües, Elisabeth
dc.contributor.authorLópez, Maria Luisa
dc.contributor.authorEcheverria, Gemma
dc.contributor.authorGiné-Bordonaba, Jordi
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2021-02-25T14:37:24Z
dc.date.issued2020-08-21
dc.identifier.citationLindo-García, Violeta, Christian Larrigaudière, Elisabeth Duaigües, Maria Luisa López, Gemma Echeverria, and Jordi Giné-Bordonaba. 2020. "Elucidating The Involvement Of Ethylene And Oxidative Stress During On- And Off-Tree Ripening Of Two Pear Cultivars With Different Ripening Patterns". Plant Physiology And Biochemistry 155: 842-850. doi:10.1016/j.plaphy.2020.08.018.ca
dc.identifier.issn0981-9428ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1160
dc.description.abstractScarce information is available about the ripening process of European pears attached and detached from the tree. Accordingly, this study aimed to investigate the physiological and biochemical processes underlying both on- and off-tree fruit ripening in a summer (‘Conference’) vs. a winter (‘Flor d’Hivern’) pear cultivar. For each cultivar, a batch of fruit was harvested at the commercial harvest date and ripened at 20 °C and another batch was left to ripen on the tree. In both cultivars the inability of the fruit to soften on-tree, was related to a very limited ethylene metabolism but also associated to high content of H2O2 and low lipid peroxidation levels. In contrast, ripening in detached fruit was cultivar-dependent. In ‘Conference’ pears, the sharp firmness loss and colour changes observed during off-tree ripening were not strictly associated to an enhanced ethylene production but rather triggered by an oxidative related process preceding the climacteric rise. In contrast, ‘Flor d’Hivern’ pears experienced limited softening and degreening during off-tree ripening not being related to the action of ethylene or oxidative stress. Collectively our results showed that pear ripening was not exclusively dependent of ethylene production and that the fruit potential to limit oxidative damage may be involved with the inability of some European pear cultivars to ripen on-tree.ca
dc.format.extent36ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofPlant Physiology and Biochemistryca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleElucidating the involvement of ethylene and oxidative stress during on- and off-tree ripening of two pear cultivars with different ripening patternsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2022-08-21T02:00:00Z
dc.embargo.terms24 mesosca
dc.relation.projectIDMINECO-FEDER/Programa Estatal de I+D+I orientada a los retos de la Sociedad/AGL2017-87923-R/ES/CARACTERIZACION VARIETAL DE LA REGULACION BIOQUIMICA DEL ESCALDADO SUPERFICIAL EN PERA/ca
dc.subject.udc63ca
dc.identifier.doihttps://doi.org/10.1016/j.plaphy.2020.08.018ca
dc.contributor.groupPostcollitaca


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