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| 4. |  | ANTONIOLLI, E. R.; ALTURRIA, E. R.; CERESA, A. M.; SOLSONA, J. E.; WINTER, P.; GALIOTTI, H.; FONZAR, A. Vinos de Mendoza: relación precio en góndola versus calidad en degustación a ciegas. Revista de la Facultad de Ciencias Agrarias, Mendoza, v. 43, n. 1, p. 111-125, 2011.| Biblioteca(s): Embrapa Uva e Vinho. |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
18/10/2016 |
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Data da última atualização: |
06/05/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
C - 0 |
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Autoria: |
ANTONIOLLI, L. R.; CZERMAINSKI, A. B. C.; ZUCOLOTO, M.; SIQUEIRA, D. L. |
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Afiliação: |
LUCIMARA ROGERIA ANTONIOLLI, CNPUV; ANA BEATRIZ COSTA CZERMAINSKI, CNPUV; Moisés Zucoloto, Universidade Federal do Espírito Santo (UFES), P.O. box 16 - 29500-000 - Alegre, ES – Brazil.; Dalmo Lopes Siqueira, Universidade Federal de Viçosa, Peter Henry Rolfs Avenue - 36570-000 - Viçosa, MG - Brazil. |
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Título: |
Postharvest treatments to mitigate the internal browning in "Bartlett" pears. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Current Agricultural Science and Technology, v. 22, p. 1-13, 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
Internal browning is an important disorder in pear fruit which can lead to economic losses. Pears (Pyrus communis L. cv. Bartlett) were harvested at early harvest maturity of 90 N from a commercial orchard in southern Brazil. Methyl jasmonate, ethanol, and 1-methylcyclopropene vapor treatments were carried out for 24 hours in order to mitigate the internal browning disorder. Fruit were stored for up to 150 days at 0 ± 1 °C and 90 ± 5 % RH. Pears exhibited internal browning in 37 % of the control samples after 90 days of cold storage. However, no internal browning symptoms were observed in the 1-MCP treatment. The first symptoms in 1-MCP samples were noticed after 120 days of cold storage (12 %)and reached 100 % in five days at room temperature. 1-MCP-treated pears showed flesh firmness values of 82 N after 90 days of cold storage and 18.7 N when they were removed from the cold storage and kept at 20 °C. The greatest acceptance index was attributed to 1- MCP pears after 90 days at 0 ± 1 °C followed by 5 days at 20 ± 1 °C (89.35). High acceptance indexes were attributed to MeJa (77.95) and control pears (76.40) after 30 days in cold storage followed by 5 days at room temperature. 1-MCP (0.3 µL L-1 , 24 hours at 0 ± 1 °C) treatment delays ripening and mitigates the internal browning in early harvested ?Bartlett? pears, that can be stored for up to 90 days at 0 ± 1 °C. |
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Palavras-Chave: |
Pêras Bartlet; Physiological disorder; Pyrus communis L. |
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Thesagro: |
Doenca de planta; Fruta de clima temperado; Pera; Pyrus communis. |
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Thesaurus NAL: |
1-methylcyclopropene; cold storage; Ethanol; Methyl jasmonate. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/148906/1/5638-32631-1-PB.pdf
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Marc: |
LEADER 02245naa a2200289 a 4500
001 2054920
005 2019-05-06
008 2016 bl uuuu u00u1 u #d
100 1 $aANTONIOLLI, L. R.
245 $aPostharvest treatments to mitigate the internal browning in "Bartlett" pears.$h[electronic resource]
260 $c2016
520 $aInternal browning is an important disorder in pear fruit which can lead to economic losses. Pears (Pyrus communis L. cv. Bartlett) were harvested at early harvest maturity of 90 N from a commercial orchard in southern Brazil. Methyl jasmonate, ethanol, and 1-methylcyclopropene vapor treatments were carried out for 24 hours in order to mitigate the internal browning disorder. Fruit were stored for up to 150 days at 0 ± 1 °C and 90 ± 5 % RH. Pears exhibited internal browning in 37 % of the control samples after 90 days of cold storage. However, no internal browning symptoms were observed in the 1-MCP treatment. The first symptoms in 1-MCP samples were noticed after 120 days of cold storage (12 %)and reached 100 % in five days at room temperature. 1-MCP-treated pears showed flesh firmness values of 82 N after 90 days of cold storage and 18.7 N when they were removed from the cold storage and kept at 20 °C. The greatest acceptance index was attributed to 1- MCP pears after 90 days at 0 ± 1 °C followed by 5 days at 20 ± 1 °C (89.35). High acceptance indexes were attributed to MeJa (77.95) and control pears (76.40) after 30 days in cold storage followed by 5 days at room temperature. 1-MCP (0.3 µL L-1 , 24 hours at 0 ± 1 °C) treatment delays ripening and mitigates the internal browning in early harvested ?Bartlett? pears, that can be stored for up to 90 days at 0 ± 1 °C.
650 $a1-methylcyclopropene
650 $acold storage
650 $aEthanol
650 $aMethyl jasmonate
650 $aDoenca de planta
650 $aFruta de clima temperado
650 $aPera
650 $aPyrus communis
653 $aPêras Bartlet
653 $aPhysiological disorder
653 $aPyrus communis L
700 1 $aCZERMAINSKI, A. B. C.
700 1 $aZUCOLOTO, M.
700 1 $aSIQUEIRA, D. L.
773 $tCurrent Agricultural Science and Technology$gv. 22, p. 1-13, 2016.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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