Control of superficial scald in 'Beurré D'Anjou' pears with low oxygen levels

Autores
Calvo, Gabriela; Salvador, María Eugenia; Sanchez, Enrique Eduardo
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Trabajo presentado al VIII International Symposium on Pear. Ferrara, Bologna, (Italia). 4-7 Septiembre, 2000
Superficial scald is the main physiological disorder in pears and apples in the Neuquen and Río Negro production areas of Argentina. Legislation in several countries is becoming more severe with respect to the level of residues allowed in fruits, as consumer pressure to diminish the use of synthetic products is increasing. The objective of this investigation was to study the effect of Initial Low Oxygen Stress (ILOS) before Ultra Low Oxygen (ULO) and Low Oxygen (LO) storage on scald development and postharvest quality of ‘Beurré d’Anjou’ pears as an alternative to the use of diphenylamine (DPA). Subsamples were stored with and without the application of DPA under either regular atmosphere (RA) or ILOS (0.5%O2/0.1%CO2) conditions followed by ULO (1.0%O2/0.1%CO2) and LO (1.5%O2/0.1%CO2) storage. Incidence and severity of superficial scald, maturity and quality of the fruit were evaluated after 196 and 277 days of storage plus 1 and 7 days at ambient temperature (20°C). No scald developed following 196 days of storage in either treatment. Scald development on fruit stored under RA conditions for 277 days affected 77.5% of the fruit without DPA treatment and 48% of the DPA-treated fruit. However, ILOS + ULO and LO storage significantly inhibited the development of superficial scald, even in fruit without DPA application. Fruit stored under LO had no scald at all whereas ILOS followed by ULO had 0% and 8% with or without DPA, respectively. Fruit quality (maturity, skin color, weight loss) in fruit stored in CA was superior to that of fruit in RA storage. ‘Beurré d’Anjou’ pears stored in CA were firmer, greener and had more acid than those held for the same length of time in RA. These preliminary results show that ‘Beurré d’Anjou’ pears can be stored using ILOS + ULO or LO as an alternative to DPA.
EEA Alto Valle
Fil: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Salvador, María Eugenia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Sánchez, Enrique Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
Fuente
Acta Horticulturae 596 : 879- 882(diciembre 2002)
Materia
Pears
Scald
Pera
Escaldadura
Superficial Scald
Initial Low Oxygen Stress
Ultra Low Oxygen
Postharvest
Escaldadura Superficial
Variedad Beurré d'Anjou
Estrés Inicial por Bajo Nivel de Oxígeno
Oxígeno Ultrabajo
DPA
Postcosecha
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/27351
Acceder
id INTADig_609a1af8829c25e4c24ccbcef6801a1d
oai_identifier_str oai:localhost:20.500.12123/27351
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Control of superficial scald in 'Beurré D'Anjou' pears with low oxygen levelsCalvo, GabrielaSalvador, María EugeniaSanchez, Enrique EduardoPearsScaldPeraEscaldaduraSuperficial ScaldInitial Low Oxygen StressUltra Low OxygenPostharvestEscaldadura SuperficialVariedad Beurré d'AnjouEstrés Inicial por Bajo Nivel de OxígenoOxígeno UltrabajoDPAPostcosechaTrabajo presentado al VIII International Symposium on Pear. Ferrara, Bologna, (Italia). 4-7 Septiembre, 2000Superficial scald is the main physiological disorder in pears and apples in the Neuquen and Río Negro production areas of Argentina. Legislation in several countries is becoming more severe with respect to the level of residues allowed in fruits, as consumer pressure to diminish the use of synthetic products is increasing. The objective of this investigation was to study the effect of Initial Low Oxygen Stress (ILOS) before Ultra Low Oxygen (ULO) and Low Oxygen (LO) storage on scald development and postharvest quality of ‘Beurré d’Anjou’ pears as an alternative to the use of diphenylamine (DPA). Subsamples were stored with and without the application of DPA under either regular atmosphere (RA) or ILOS (0.5%O2/0.1%CO2) conditions followed by ULO (1.0%O2/0.1%CO2) and LO (1.5%O2/0.1%CO2) storage. Incidence and severity of superficial scald, maturity and quality of the fruit were evaluated after 196 and 277 days of storage plus 1 and 7 days at ambient temperature (20°C). No scald developed following 196 days of storage in either treatment. Scald development on fruit stored under RA conditions for 277 days affected 77.5% of the fruit without DPA treatment and 48% of the DPA-treated fruit. However, ILOS + ULO and LO storage significantly inhibited the development of superficial scald, even in fruit without DPA application. Fruit stored under LO had no scald at all whereas ILOS followed by ULO had 0% and 8% with or without DPA, respectively. Fruit quality (maturity, skin color, weight loss) in fruit stored in CA was superior to that of fruit in RA storage. ‘Beurré d’Anjou’ pears stored in CA were firmer, greener and had more acid than those held for the same length of time in RA. These preliminary results show that ‘Beurré d’Anjou’ pears can be stored using ILOS + ULO or LO as an alternative to DPA.EEA Alto ValleFil: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; ArgentinaFil: Salvador, María Eugenia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; ArgentinaFil: Sánchez, Enrique Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; ArgentinaISHS2026-08-10T11:57:15Z2026-08-10T11:57:15Z2002-12-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/27351https://www.actahort.org/books/596/596_153.htm978-90-66058-66-82406-6168 (electronic)https://doi.org/10.17660/ActaHortic.2002.596.153Acta Horticulturae 596 : 879- 882(diciembre 2002)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-09-24T11:43:39Zoai:localhost:20.500.12123/27351instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-09-24 11:43:40.199INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Control of superficial scald in 'Beurré D'Anjou' pears with low oxygen levels
title Control of superficial scald in 'Beurré D'Anjou' pears with low oxygen levels
spellingShingle Control of superficial scald in 'Beurré D'Anjou' pears with low oxygen levels
Calvo, Gabriela
Pears
Scald
Pera
Escaldadura
Superficial Scald
Initial Low Oxygen Stress
Ultra Low Oxygen
Postharvest
Escaldadura Superficial
Variedad Beurré d'Anjou
Estrés Inicial por Bajo Nivel de Oxígeno
Oxígeno Ultrabajo
DPA
Postcosecha
title_short Control of superficial scald in 'Beurré D'Anjou' pears with low oxygen levels
title_full Control of superficial scald in 'Beurré D'Anjou' pears with low oxygen levels
title_fullStr Control of superficial scald in 'Beurré D'Anjou' pears with low oxygen levels
title_full_unstemmed Control of superficial scald in 'Beurré D'Anjou' pears with low oxygen levels
title_sort Control of superficial scald in 'Beurré D'Anjou' pears with low oxygen levels
dc.creator.none.fl_str_mv Calvo, Gabriela
Salvador, María Eugenia
Sanchez, Enrique Eduardo
author Calvo, Gabriela
author_facet Calvo, Gabriela
Salvador, María Eugenia
Sanchez, Enrique Eduardo
author_role author
author2 Salvador, María Eugenia
Sanchez, Enrique Eduardo
author2_role author
author
dc.subject.none.fl_str_mv Pears
Scald
Pera
Escaldadura
Superficial Scald
Initial Low Oxygen Stress
Ultra Low Oxygen
Postharvest
Escaldadura Superficial
Variedad Beurré d'Anjou
Estrés Inicial por Bajo Nivel de Oxígeno
Oxígeno Ultrabajo
DPA
Postcosecha
topic Pears
Scald
Pera
Escaldadura
Superficial Scald
Initial Low Oxygen Stress
Ultra Low Oxygen
Postharvest
Escaldadura Superficial
Variedad Beurré d'Anjou
Estrés Inicial por Bajo Nivel de Oxígeno
Oxígeno Ultrabajo
DPA
Postcosecha
dc.description.none.fl_txt_mv Trabajo presentado al VIII International Symposium on Pear. Ferrara, Bologna, (Italia). 4-7 Septiembre, 2000
Superficial scald is the main physiological disorder in pears and apples in the Neuquen and Río Negro production areas of Argentina. Legislation in several countries is becoming more severe with respect to the level of residues allowed in fruits, as consumer pressure to diminish the use of synthetic products is increasing. The objective of this investigation was to study the effect of Initial Low Oxygen Stress (ILOS) before Ultra Low Oxygen (ULO) and Low Oxygen (LO) storage on scald development and postharvest quality of ‘Beurré d’Anjou’ pears as an alternative to the use of diphenylamine (DPA). Subsamples were stored with and without the application of DPA under either regular atmosphere (RA) or ILOS (0.5%O2/0.1%CO2) conditions followed by ULO (1.0%O2/0.1%CO2) and LO (1.5%O2/0.1%CO2) storage. Incidence and severity of superficial scald, maturity and quality of the fruit were evaluated after 196 and 277 days of storage plus 1 and 7 days at ambient temperature (20°C). No scald developed following 196 days of storage in either treatment. Scald development on fruit stored under RA conditions for 277 days affected 77.5% of the fruit without DPA treatment and 48% of the DPA-treated fruit. However, ILOS + ULO and LO storage significantly inhibited the development of superficial scald, even in fruit without DPA application. Fruit stored under LO had no scald at all whereas ILOS followed by ULO had 0% and 8% with or without DPA, respectively. Fruit quality (maturity, skin color, weight loss) in fruit stored in CA was superior to that of fruit in RA storage. ‘Beurré d’Anjou’ pears stored in CA were firmer, greener and had more acid than those held for the same length of time in RA. These preliminary results show that ‘Beurré d’Anjou’ pears can be stored using ILOS + ULO or LO as an alternative to DPA.
EEA Alto Valle
Fil: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Salvador, María Eugenia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Sánchez, Enrique Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
description Trabajo presentado al VIII International Symposium on Pear. Ferrara, Bologna, (Italia). 4-7 Septiembre, 2000
publishDate 2002
dc.date.none.fl_str_mv 2002-12-31
2026-08-10T11:57:15Z
2026-08-10T11:57:15Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/27351
https://www.actahort.org/books/596/596_153.htm
978-90-66058-66-8
2406-6168 (electronic)
https://doi.org/10.17660/ActaHortic.2002.596.153
url http://hdl.handle.net/20.500.12123/27351
https://www.actahort.org/books/596/596_153.htm
https://doi.org/10.17660/ActaHortic.2002.596.153
identifier_str_mv 978-90-66058-66-8
2406-6168 (electronic)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISHS
publisher.none.fl_str_mv ISHS
dc.source.none.fl_str_mv Acta Horticulturae 596 : 879- 882(diciembre 2002)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1877227352736399360
score 12.754232

Publicaciones similares