Year-end Sale % OFF 
Abstract
Abstract Superficial scald, which appears as black or brown necrotic patches on the skin, is a serious postharvest physiological disorder of pear fruit. The occurrence of scald in ‘Chili’ pear (Pyrus bretschneideri) fruit during storage at 2 °C in response to preharvest polyethylene (PE) bagging and non-woven fabric bagging has been investigated. The non-woven fabric bagging treatment of fruit prevented scald development, while the PE bagged fruit had a higher incidence of scald than the untreated fruit. Fruit from the PE bagging treatment had lower Ca content, less distribution and lower flux rate of Ca2+ than no bagging and non-woven fabric bagging fruit. The treatment also was associated with greater expression of genes encoding calmodulin-like (CML) proteins, such as PbCML19, PbCML5, PbCML38, PbCML42-1, and PbCML42-2. In contrast, non-woven fabric bagging did not affect the expression of these genes in the fruit. In addition, CaCl2 treatment reduced scald development in PE bagged pear fruit during storage. Our results suggest that Ca2+ may play a role in regulating the occurrence of superficial scald in pear fruit.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
