Journal ArticleDOI
Dynamic changes in conjugated trienols during storage may be employed to predict superficial scald in ‘Granny Smith’ apples
Jordi Giné Bordonaba,Vincent Matthieu-Hurtiger,Pascale Westercamp,Claude Coureau,Eve Dupille,Christian Larrigaudière +5 more
TLDR
In this article, a model based on CTols accumulation dynamics (dCTols/dt) during early stages of storage was proposed to predict scald occurrence in 'Granny Smith' apples.Abstract:
In order to predict scald disorders in ‘Granny Smith’ apples, fruit were harvested from three different orchards and stored in controlled storage regimes of 2.5 kPa O2/2.5 kPa CO2 (CA) and 0.7 kPa O2/0.5 kPa CO2 (Ultra low oxygen; ULO) or in air after treatment with 1-MCP. Relationships between different oxidative markers (hydrogen peroxide, antioxidant potential, malondialdehyde), compounds related to α-farnesene metabolism (α-farnesene, conjugated trienols (CTols) including CTol258 and CTol281) and scald incidence were established. Our results showed that neither changes in fruit antioxidant potential, malondialdehyde nor the generation of hydrogen peroxide during storage were associated to scald and hence were not able to predict scald incidence. The ratio between conjugated trienols (CTol258/CTol281) failed to predict scald susceptibility on a short- or mid-term basis. In contrast, a novel and accurate model based on CTols accumulation dynamics (dCTols/dt) during early stages of storage (<50 days) is proposed. After validation of the model, a threshold value of δCTols/δt ≥ 5.5 is defined to predict scald occurrence in ‘Granny Smith’ apples.read more
Citations
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Journal ArticleDOI
Untargeted metabolomics investigation of volatile compounds involved in the development of apple superficial scald by PTR-ToF–MS
Brian Farneti,Nicola Busatto,Iuliia Khomenko,Luca Cappellin,Soledad Gutierrez,Francesco Spinelli,Riccardo Velasco,Franco Biasioli,Guglielmo Costa,Fabrizio Costa +9 more
TL;DR: In this article, a PTR-ToF-MS (proton transfer reaction-time of flight-mass spectrometry) was employed to monitor the volatile organic compounds (VOCs) production along with the progression of this disorder in fruit of Granny Smith, an apple variety known to be highly susceptible to scald.
Journal ArticleDOI
Quantitative proteomic changes in development of superficial scald disorder and its response to diphenylamine and 1-MCP treatments in apple fruit ☆
TL;DR: In this article, two quantitative proteomic experiments employing stable isotope labeling by peptide dimethylation were conducted on two scald susceptible cultivars ‘Cortland’ and ‘Red Delicious’.
Journal ArticleDOI
Penicillium expansum (compatible) and Penicillium digitatum (non-host) pathogen infection differentially alter ethylene biosynthesis in apple fruit.
Laura Vilanova,Núria Vall-llaura,Rosario Torres,Josep Usall,Neus Teixidó,Christian Larrigaudière,Jordi Giné-Bordonaba +6 more
TL;DR: It is hypothesised that P. expansum may 'manipulate' the endogenous ethylene biosynthesis in apples, leading to the circumvention or suppression of effective defences hence facilitating its colonization.
Journal ArticleDOI
An insight into the role of fruit maturity at harvest on superficial scald development in 'Beurré D'Anjou' pear.
TL;DR: Changes in the fruit antioxidant capacity during storage rather than the initial antioxidant potential at harvest should be considered to fully understand the biochemical basis of superficial scald in ‘Beurre D’Anjou’ pears.
Journal ArticleDOI
The molecular basis of superficial scald development related to ethylene perception and α-farnesene metabolism in ‘Wujiuxiang’ pear
TL;DR: Results indicate that 1-MCP regulates the expression of target genes to inhibit ethylene action and α-farnesene metabolism, which contributes to slower scald development, and suggest that PcGPX5, P cGPX6, PcGSTU7, and PcgSTU17 are involved in CTol accumulation and scalddevelopment in ‘Wujiuxiang’ pear fruit.
References
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Journal ArticleDOI
Superficial scald, its etiology and control
TL;DR: In this article, an overview of the evidence for and against the hypothesis that α-farnesene oxidation products cause the damage resulting in skin browning is presented, as well as methods of control of scald development other than antioxidants, including controlled atmospheres, ethylene inhibitors and stress treatments.
Journal ArticleDOI
Control of apple superficial scald and ripening: a comparison between 1-methylcyclopropene and diphenylamine postharvest treatments, initial low oxygen stress and ultra low oxygen storage
TL;DR: In this paper, Granny Smith apple (Malus domestica Borkh) was treated with 1 μl l−1 1-methylcyclopropene (1-MCP) at room temperature for 12 h.
Journal ArticleDOI
Superficial Scald of `Granny Smith' Apples is Expressed as a Typical Chilling Injury
TL;DR: In this paper, the authors examined the hypothesis that superficial scald of apple (Malus domestics Borkh.) is a chilling injury, and 'Granny Smith' apples were stored at temperatures ranging from 0 to 20C, temperature-conditioned before storage, and warmed during storage.
Journal ArticleDOI
Superficial scald, a functional disorder of stored apples. IX. Effect of maturity and ventilation
TL;DR: Although less mature apples scald more readily than mature apples they do not generally produce more α-farnesene and their increased susceptibility to scald can be attributed to a less efficient antioxidant system which is less able to prevent the autoxidation of α-Farnesenes as mentioned in this paper.
Journal ArticleDOI
α-Farnesene in the Natural Coating of Apples
F. E. Huelin,K. E. Murray +1 more
TL;DR: In this paper, the authors reported the presence in the natural coating of Granny Smith apples of a hydrocarbon which they identified as the naturally occurring sesquiterpene β-farnesene (I) based on a comparison of its infra-red spectrum with that published for β-Farnesenes isolated from natural sources, together with the unequivocal identification of its fully hydrogenated product as farnesane (2,6,10-trimethyldodecane) and showed that this identification was incorrect.