Postharvest treatments to mitigate the internal browning in ‘Bartlett’ pears

• Autores: Lucimara Rogéria Antoniolli, Ana Beatriz Costa Czermainski, Moises Zucoloto, Dalmo Lopes de Siqueira
• Localización: Current Agricultural Science and Technology, ISSN-e 2317-2436, Vol. 22, Nº. 1, 2016, págs. 1-13
• Idioma: inglés
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• Resumen

  • Internal browning is an important disorder in pear fruit which can lead to considerable 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 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.