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dc.contributor.authorLindo García, Violeta
dc.contributor.authorLarrigaudière, Christian
dc.contributor.authorEcheverría Cortada, Gemma
dc.contributor.authorMurayama, Hideki
dc.contributor.authorSoria Villalonga, Yolanda
dc.contributor.authorGiné Bordonaba, Jordi
dc.date.accessioned2021-03-18T08:00:02Z
dc.date.available2021-03-18T08:00:02Z
dc.date.issued2019-01-05
dc.identifier.issn0925-5214
dc.identifier.urihttp://hdl.handle.net/10459.1/70787
dc.description.abstractTo better understand the key processes involved in the ripening of attached fruit, we have investigated physico-chemical and biochemical changes occurring in ‘Blanquilla’ pear during on-tree (attached fruit) and off-tree ripening (harvested fruit). Flesh firmness, sugars, acids and the volatile profiles as well as ethylene metabolism, PG and PME enzyme activities and oxidative damage were measured. Firmness loss in detached ‘Blanquilla’ pear (off-tree), was initially mediated by oxidative stress (higher accumulation of malondialdehyde) and then by ethylene in a process in which 1-aminocyclopropene 1-carboxylic acid (ACC) synthase was the limiting factor. In contrast the progressive but slower softening observed during on-tree fruit ripening was not associated to oxidative damage but rather to a delayed production of ethylene limited, in turn, by the activity of ACC oxidase. An interesting association was found between the initiation of the ethylene production and a concomitant increase of sucrose levels during on-tree ripening also accompanied by a decline in hexanal. The putative role of these compounds as a tree-associated factor modulating on-tree pear ripening is discussed.ca_ES
dc.description.sponsorshipThis work was supported by the CERCA Programme/ Generalitat de Catalunya and by the Ministerio de Economía y Competitividad / MINECO (grant AGL2017-87923-R).ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMINECO/PN2017-2020/AGL2017-87923-Rca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.postharvbio.2018.12.013ca_ES
dc.relation.ispartofPostharvest Biology and Technology, 2019, vol. 150, p. 112-121ca_ES
dc.rightscc-by-nc-nd, (c) Elsevier, 2019ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectEthyleneca_ES
dc.subjectHexanalca_ES
dc.subjectOxidative stressca_ES
dc.subjectSofteningca_ES
dc.subjectSucroseca_ES
dc.subjectTree-factorca_ES
dc.titleNew insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruitca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.postharvbio.2018.12.013


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cc-by-nc-nd, (c) Elsevier, 2019
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2019