Data/hora: 23/09/2024 13:26:02

Biblioteca(s): 	Embrapa Uva e Vinho.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	C - 0	
Data corrente: 	18/10/2016	
Data da última atualização: 	06/05/2019	
Autoria: 	ANTONIOLLI, L. R.; CZERMAINSKI, A. B. C.; ZUCOLOTO, M.; SIQUEIRA, D. L.	
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.	
Título: 	Postharvest treatments to mitigate the internal browning in "Bartlett" pears.	
Ano de publicação: 	2016	
Fonte/Imprenta: 	Current Agricultural Science and Technology, v. 22, p. 1-13, 2016.	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Pêras Bartlet; Physiological disorder; Pyrus communis L.	
Thesagro: 	Doenca de planta; Fruta de clima temperado; Pera; Pyrus communis.	
Thesaurus Nal: 	1-methylcyclopropene; cold storage; Ethanol; Methyl jasmonate.	
Categoria do assunto: 	A Sistemas de Cultivo	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/148906/1/5638-32631-1-PB.pdf	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
Exemplares: 	CNPUV - (16863-1) - UPC - AP - DD - 632.7 -  -  - DIS