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  • Author or Editor: Juan P. Zoffoli x
  • HortScience x
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The brown color development on the skin of three varieties of pears (Bartllet, Packham's T. and Anjou) was characterized between 200 and 300 nm from hexane extracts of pear peel discs, with and without the application of the antioxidant Ethoxyquin (2700ppm) during -1°C storage and 20°C ripening. All the varieties presented a main peak at 232nm (afarnesene), which decreased in the storage as scald increased.

Absorbance at 259, 269, and 280nm (conjugated trienes) were characteristic of Anjou and Packham's Triumph fruits susceptible to the disorder. Bartlett fruits had a major peak at 259nm without the other secondary peaks.

The application of ethoxyquin reduced the oxidation of a farnesene, the formation of the conjugated trienes and intensity of scald in Packham's Triumph and Anjou fruits. However in Bartlett fruits this antioxidant was not very effective to reduce the scald.

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The objective of this work was to obtain information for designing modified-atmosphere packages for storing and transporting cherimoyas. Respiration rates of `Conchs Lisa' cherimoyas at 10C were monitored in a flow-through system using O2 consumption and CO2 production under atmospheres containing 5910, 10%, 15%, or 20% O2. Under normal atmosphere (20% O2), the respiration curve exhibited atypical climacteric rise 15 days after harvest, while 15% and 10 % O2 delayed this event. Fruit kept in 5% O2 did not show a detectable climacteric rise and did not produce ethylene. All fruit ripened normally after being transferred to air storage at 20C; however, the time needed to reach an edible condition differed with treatment and was inversely proportional to O2 content. Delay of the climacteric by 5 % O2, coupled with the continued ability to ripen, makes this procedure suitable for controlled- or modified-atmosphere cherimoya packaging.

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