TY - JOUR
T1 - Dynamic controlled atmosphere for prevention of internal browning disorders in 'Rocha' pear
AU - Deuchande, Teresa
AU - Carvalho, Susana M. P.
AU - Guterres, Umbelina
AU - Fidalgo, Fernanda
AU - Isidoro, Nelson
AU - Larrigaudière, Christian
AU - Vasconcelos, Marta W.
N1 - Funding Information:
This work received financial support from Fundação para a Ciência e a Tecnologia (FCT, Portugal), FEDER and COMPETE , through project PEst-OE/EQB/LA0016/2013.
Publisher Copyright:
© 2015.
PY - 2016
Y1 - 2016
N2 - This study aimed to evaluate the potential of two dynamic controlled atmospheres, DCA-CF (chlorophyll fluorescence sensor) and DCA-EtOH (ethanol sensor) when compared to controlled atmosphere (CA), in the prevention of internal browning disorders (IBD) in 'Rocha' pear stored under commercial conditions. Pears harvested at optimal maturity were stored for 145 days at -0.5 °C and 95% relative humidity, under three atmospheres: (1) CA (3 kPa O2 + 0.5 kPa CO2), (2) DCA-CF and (3) DCA-EtOH. At the end of storage, fruits in DCA-CF did not develop IBD while fruits in DCA-EtOH had an IBD incidence of 15 and 20% after 125 and 145 days of storage, respectively. The higher incidence of IBD under DCA-EtOH may be related to the higher levels of fermentative metabolites and to the lower ascorbate content. In contrast, the higher levels of ascorbate in DCA-CF showed that this technology contributes to maintaining the fruit's antioxidant potential. Collectively our results suggest that DCA-CF is an effective strategy to prevent IBD in 'Rocha' pear. On the contrary, the DCA-EtOH is not suitable to prevent the induction of fermentation and IBD development. The results also suggest that the IBD development in 'Rocha' pear is related to fermentative metabolism.
AB - This study aimed to evaluate the potential of two dynamic controlled atmospheres, DCA-CF (chlorophyll fluorescence sensor) and DCA-EtOH (ethanol sensor) when compared to controlled atmosphere (CA), in the prevention of internal browning disorders (IBD) in 'Rocha' pear stored under commercial conditions. Pears harvested at optimal maturity were stored for 145 days at -0.5 °C and 95% relative humidity, under three atmospheres: (1) CA (3 kPa O2 + 0.5 kPa CO2), (2) DCA-CF and (3) DCA-EtOH. At the end of storage, fruits in DCA-CF did not develop IBD while fruits in DCA-EtOH had an IBD incidence of 15 and 20% after 125 and 145 days of storage, respectively. The higher incidence of IBD under DCA-EtOH may be related to the higher levels of fermentative metabolites and to the lower ascorbate content. In contrast, the higher levels of ascorbate in DCA-CF showed that this technology contributes to maintaining the fruit's antioxidant potential. Collectively our results suggest that DCA-CF is an effective strategy to prevent IBD in 'Rocha' pear. On the contrary, the DCA-EtOH is not suitable to prevent the induction of fermentation and IBD development. The results also suggest that the IBD development in 'Rocha' pear is related to fermentative metabolism.
KW - Ascorbic acid
KW - Fermentative metabolites
KW - Low O
KW - Physiological disorders
KW - Pyrus communis
UR - http://www.scopus.com/inward/record.url?scp=84952017520&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2015.08.075
DO - 10.1016/j.lwt.2015.08.075
M3 - Article
AN - SCOPUS:84952017520
SN - 0023-6438
VL - 65
SP - 725
EP - 730
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -