Cold storage demand for 'Rocha' pear ripening: a comparison between a shorter and longer cold period
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/37652 |
Resumo: | 'Rocha' pear is a cultivar that when harvested at the recommended maturity stage (physiological condition that allows resisting to prolong cold storage), requires chilling exposure after harvest, to induce an autonomously ripening appreciated by the consumer. Fruit were stored immediately after harvest, for 6 d (batch 1) or 26 d (batch 2), in normal cold atmosphere storage, to further our understanding of 'Rocha' pear ripening under different short cold storage durations. The ripening events were then monitored at 0, 3, 7, and 10 d of shelf-life at room temperature (± 20 °C) through physicochemical and biochemical changes, including firmness, soluble sugars, malic acid, esters profile, and ethylene metabolism (1-aminocyclopropane-1-carboxylic acid (ACC) and 1-aminocyclopropane-1-carboxylic acid oxidase (ACO)). We found that ripening behaviour upon rewarming from both cold storage periods was similar, with fruit ripening with a typical pattern of ethylene production and respiration rates concomitant with a higher ACO activity. Soluble sugar and esters emission were not influenced by cold storage duration, but interestingly butyl acetate levels were significantly higher on pear, which was cold stored for 26 d Our data provide more novel information about Rocha' pear's ripening physiology, indicating for the first time that approximately one week of chilling temperature is enough to promote ripening rate processes. Such knowledge could be an asset to the efficient management of 'Rocha' pear storage. |
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Cold storage demand for 'Rocha' pear ripening: a comparison between a shorter and longer cold periodChilling requirementsFruit qualityFruit ripeningPyrus communis'Rocha' pear is a cultivar that when harvested at the recommended maturity stage (physiological condition that allows resisting to prolong cold storage), requires chilling exposure after harvest, to induce an autonomously ripening appreciated by the consumer. Fruit were stored immediately after harvest, for 6 d (batch 1) or 26 d (batch 2), in normal cold atmosphere storage, to further our understanding of 'Rocha' pear ripening under different short cold storage durations. The ripening events were then monitored at 0, 3, 7, and 10 d of shelf-life at room temperature (± 20 °C) through physicochemical and biochemical changes, including firmness, soluble sugars, malic acid, esters profile, and ethylene metabolism (1-aminocyclopropane-1-carboxylic acid (ACC) and 1-aminocyclopropane-1-carboxylic acid oxidase (ACO)). We found that ripening behaviour upon rewarming from both cold storage periods was similar, with fruit ripening with a typical pattern of ethylene production and respiration rates concomitant with a higher ACO activity. Soluble sugar and esters emission were not influenced by cold storage duration, but interestingly butyl acetate levels were significantly higher on pear, which was cold stored for 26 d Our data provide more novel information about Rocha' pear's ripening physiology, indicating for the first time that approximately one week of chilling temperature is enough to promote ripening rate processes. Such knowledge could be an asset to the efficient management of 'Rocha' pear storage.Veritati - Repositório Institucional da Universidade Católica PortuguesaDias, CindyRibeiro, TâniaRodrigues, Ana CristinaFerrante, AntónioVasconcelos, Marta W.Pintado, Manuela2024-03-09T01:31:45Z2022-06-012022-06-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/37652eng0304-423810.1016/j.scienta.2022.11103385125782393000791311900008info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-12T01:38:23Zoai:repositorio.ucp.pt:10400.14/37652Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:30:40.387883Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Cold storage demand for 'Rocha' pear ripening: a comparison between a shorter and longer cold period |
title |
Cold storage demand for 'Rocha' pear ripening: a comparison between a shorter and longer cold period |
spellingShingle |
Cold storage demand for 'Rocha' pear ripening: a comparison between a shorter and longer cold period Dias, Cindy Chilling requirements Fruit quality Fruit ripening Pyrus communis |
title_short |
Cold storage demand for 'Rocha' pear ripening: a comparison between a shorter and longer cold period |
title_full |
Cold storage demand for 'Rocha' pear ripening: a comparison between a shorter and longer cold period |
title_fullStr |
Cold storage demand for 'Rocha' pear ripening: a comparison between a shorter and longer cold period |
title_full_unstemmed |
Cold storage demand for 'Rocha' pear ripening: a comparison between a shorter and longer cold period |
title_sort |
Cold storage demand for 'Rocha' pear ripening: a comparison between a shorter and longer cold period |
author |
Dias, Cindy |
author_facet |
Dias, Cindy Ribeiro, Tânia Rodrigues, Ana Cristina Ferrante, António Vasconcelos, Marta W. Pintado, Manuela |
author_role |
author |
author2 |
Ribeiro, Tânia Rodrigues, Ana Cristina Ferrante, António Vasconcelos, Marta W. Pintado, Manuela |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Dias, Cindy Ribeiro, Tânia Rodrigues, Ana Cristina Ferrante, António Vasconcelos, Marta W. Pintado, Manuela |
dc.subject.por.fl_str_mv |
Chilling requirements Fruit quality Fruit ripening Pyrus communis |
topic |
Chilling requirements Fruit quality Fruit ripening Pyrus communis |
description |
'Rocha' pear is a cultivar that when harvested at the recommended maturity stage (physiological condition that allows resisting to prolong cold storage), requires chilling exposure after harvest, to induce an autonomously ripening appreciated by the consumer. Fruit were stored immediately after harvest, for 6 d (batch 1) or 26 d (batch 2), in normal cold atmosphere storage, to further our understanding of 'Rocha' pear ripening under different short cold storage durations. The ripening events were then monitored at 0, 3, 7, and 10 d of shelf-life at room temperature (± 20 °C) through physicochemical and biochemical changes, including firmness, soluble sugars, malic acid, esters profile, and ethylene metabolism (1-aminocyclopropane-1-carboxylic acid (ACC) and 1-aminocyclopropane-1-carboxylic acid oxidase (ACO)). We found that ripening behaviour upon rewarming from both cold storage periods was similar, with fruit ripening with a typical pattern of ethylene production and respiration rates concomitant with a higher ACO activity. Soluble sugar and esters emission were not influenced by cold storage duration, but interestingly butyl acetate levels were significantly higher on pear, which was cold stored for 26 d Our data provide more novel information about Rocha' pear's ripening physiology, indicating for the first time that approximately one week of chilling temperature is enough to promote ripening rate processes. Such knowledge could be an asset to the efficient management of 'Rocha' pear storage. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06-01 2022-06-01T00:00:00Z 2024-03-09T01:31:45Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/37652 |
url |
http://hdl.handle.net/10400.14/37652 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0304-4238 10.1016/j.scienta.2022.111033 85125782393 000791311900008 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132029062742016 |