Articles
Biochemical compounds related to superficial scald and soft scald in ‘Abate Fetel’ pears
Article number
1396_4
Pages
29 – 36
Language
English
Abstract
The biochemical mechanisms related to superficial scald (SS) and soft scald (SoS) development are still unclear, and several antioxidants can have a role in the protection against these disorders.
Untreated (NT) or 1-MCP treated (T) Abate Fetel pears were stored at -1°C in air (AIR) or controlled atmosphere (CA, 8% O2, 1% CO2). Untreated fruit were also subjected to initial low oxygen stress (IL) and stored in CA at -1°C. Fruit peel was analysed after 4 months of storage plus 7 days at 20°C. NT-AIR pears showed a high SS percentage (>70%), followed by NT-CA (42%), T-AIR (7%), and T-CA (≈1%). IL treatment had very low SS incidence, but 32% of the fruit were affected by soft scald.
Malondialdehyde concentration was lower in T-CA fruit, indicating a lower lipid peroxidation.
T-fruit had higher antioxidant activity (AA) and phenolic content (TP) than other treatments, regardless of the storage atmosphere.
Chlorogenic acid, epicatechin, and catechin were definitely higher in T-fruit, either stored in CA or AIR. IL-fruit revealed the lowest AA, TP, and single phenolics content that might be linked to the high soft scald development in this treatment.
The higher phenolics concentration and the resultant higher antioxidant activity in the peel of T-fruit could have acted as a protection mechanism against superficial scald development.
Untreated (NT) or 1-MCP treated (T) Abate Fetel pears were stored at -1°C in air (AIR) or controlled atmosphere (CA, 8% O2, 1% CO2). Untreated fruit were also subjected to initial low oxygen stress (IL) and stored in CA at -1°C. Fruit peel was analysed after 4 months of storage plus 7 days at 20°C. NT-AIR pears showed a high SS percentage (>70%), followed by NT-CA (42%), T-AIR (7%), and T-CA (≈1%). IL treatment had very low SS incidence, but 32% of the fruit were affected by soft scald.
Malondialdehyde concentration was lower in T-CA fruit, indicating a lower lipid peroxidation.
T-fruit had higher antioxidant activity (AA) and phenolic content (TP) than other treatments, regardless of the storage atmosphere.
Chlorogenic acid, epicatechin, and catechin were definitely higher in T-fruit, either stored in CA or AIR. IL-fruit revealed the lowest AA, TP, and single phenolics content that might be linked to the high soft scald development in this treatment.
The higher phenolics concentration and the resultant higher antioxidant activity in the peel of T-fruit could have acted as a protection mechanism against superficial scald development.
Authors
M. Buccheri, R. Caramanico, G. Cortellino, F. Lovati, M. Vanoli
Keywords
total phenolics, MDA, antioxidant activity, Pyrus communis L., 1-MCP, ILOS
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