Articles
Pre- and postharvest factors influence CA-related disorders on the new pear cultivar CH201
Article number
1386_8
Pages
55 – 64
Language
English
Abstract
The new bicolour pear cultivar CH201 is issued from the breeding program of Agroscope and since recently marketed in Switzerland and in expansion in several European countries.
This cultivar is characterized by a rapid entry into production, a high yield, a low susceptibility to fire blight and a long-term storage potential, mainly due to the excellent maintaining of its firmness.
The fruits need 7 to 10 days under shelf life conditions (20°C) to get an optimal eating quality, expressed by a buttery and melting texture.
These textural properties give CH201 a good potential for commercialization, as the pears have a good resistance to mechanical damages.
While high levels of firmness can be maintained under control and regular atmosphere, CH201 has nevertheless shown a susceptibility to the development of CA-related disorders under certain storage conditions.
Storage trials were achieved to identify the optimal conditions preventing the apparition of these disorders.
The results showed that a low CO2 level (≤1%) and a 4-week CA-delay were the best condition to substantially reduce the proportion of affected fruits, while a 1-MCP treatment increased it.
The influence of factors related to the orchard have also been shown to be determinant, as pears from different origins and stored under the same conditions had various extends of CA-related disorders.
Taken together, these results demonstrate that an optimal control over the pre- and postharvest conditions is key to ensure high fruit yield from the orchard to the customer.
This cultivar is characterized by a rapid entry into production, a high yield, a low susceptibility to fire blight and a long-term storage potential, mainly due to the excellent maintaining of its firmness.
The fruits need 7 to 10 days under shelf life conditions (20°C) to get an optimal eating quality, expressed by a buttery and melting texture.
These textural properties give CH201 a good potential for commercialization, as the pears have a good resistance to mechanical damages.
While high levels of firmness can be maintained under control and regular atmosphere, CH201 has nevertheless shown a susceptibility to the development of CA-related disorders under certain storage conditions.
Storage trials were achieved to identify the optimal conditions preventing the apparition of these disorders.
The results showed that a low CO2 level (≤1%) and a 4-week CA-delay were the best condition to substantially reduce the proportion of affected fruits, while a 1-MCP treatment increased it.
The influence of factors related to the orchard have also been shown to be determinant, as pears from different origins and stored under the same conditions had various extends of CA-related disorders.
Taken together, these results demonstrate that an optimal control over the pre- and postharvest conditions is key to ensure high fruit yield from the orchard to the customer.
Authors
S. Gabioud Rebeaud, P.Y. Cotter, D. Christen
Keywords
pear, CH201, CA-related disorders, cavities, storage
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