Abstract
Since the prohibition of diphenylamine, replacement strategies have been needed for long-term disorder prevention, namely superficial scald (SC), in fruit. However, as this disorder only appears after months under cold storage, the assessment of effective strategies to prevent this disorder requires long periods. To tackle this challenge, we report in this paper a rapid and reliable system to induce symptoms, such as SC, based on storage under a β-farnesene-enriched atmosphere. Using this model, SC symptoms in ‘Rocha’ pear were induced after 15 d at 20 °C. As proof of concept, this model system allowed the study of the efficiency of antioxidant natural-based coatings on ‘Rocha’ pear quality maintenance. Pears treated with the coatings were submitted to 4 months of commercial storage under normal atmosphere conditions and the results were compared with those obtained using the induction model system. A PCA of chemical data allowed us to conclude that the model developed simulates the potential of certain strategies to prevent disorders.
Highlights
Publisher’s Note: MDPI stays neutralGiven their perishable nature, pears are preserved using cold storage after harvest, which can be extended, in general, up to 10 months under a controlled atmosphere (CA) [1].prolonged cold exposure can trigger postharvest physiological disorders, decreasing the shelf life and marketability of fresh pears
The conditions used were found to induce similar SC symptoms in 15 d. This innovative SC induction model represents a no-equipment, simple, rapid, reliable and inexpensive method to test the efficacy of treatments or postharvest strategies to prevent SC
‘Rocha’ pears as in this case study permitted the demonstration of the model consistency along with the 4 month commercial storage at low temperatures, which opens the possibility of the application of this model induction to other fruit crops
Summary
Publisher’s Note: MDPI stays neutralGiven their perishable nature, pears are preserved using cold storage after harvest, which can be extended, in general, up to 10 months under a controlled atmosphere (CA) [1].prolonged cold exposure can trigger postharvest physiological disorders, decreasing the shelf life and marketability of fresh pears. Given their perishable nature, pears are preserved using cold storage after harvest, which can be extended, in general, up to 10 months under a controlled atmosphere (CA) [1]. SC is one of the most common and problematic disorder in the postharvest field The symptoms of this chilling-induced oxidative disease are generated during cold storage, but become intensified when the fruit are transferred to room temperature [4]. It has already been demonstrated that SC appearance in most pear cultivars is associated with the production of α-farnesene and their auto-oxidation into conjugated trienols [5,6]. This oxidative breakdown and redox imbalance lead to cellular disruption by conjugated trienols [7,8]
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