Influence of Cold Storage on Pear Physico-Chemical Traits and Antioxidant Systems in Relation to Superficial Scald Development
Abstract
:1. Introduction
2. Materials and Methods
2.1. Fruit Material and Storage
2.1.1. Scald Evaluation
2.1.2. Physico-Chemical Traits
2.1.3. Total Phenolic Content (TPH)
2.1.4. Total Antioxidant Activity (TAA)
2.1.5. Enzyme Extraction and Activity Assays
2.2. Statistical Analysis
3. Results and Discussion
3.1. Physico-Chemical Traits of Different Cultivar/Selection Pears During CS
3.2. Nutraceutical Traits in Different Cultivar/Selection Pears During Cold Storage
3.3. Antioxidantenzymes in Flesh and Peel of Different Cultivar/Selection Pears During Cold Storage
3.4. Oxidative Damage in Flesh and Peel of Different Cultivar/Selection Pears During Cold Storage
3.5. PCA to Evaluate the Difference in Different Cultivar/Selection Pears During Cold Storage
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Pear Cultivar/Advanced Selection | Harvest Date | Firmness at Harvest (kg 0.5 cm−2) | Shape | Color and Overcolor, % | Russeting, % | Maximum Diameter (mm) |
---|---|---|---|---|---|---|
ABBÉ FÉTEL | 22 August 2018 | 5.5 | Oblong pyriform | Green–yellow | 10 | 72 |
DOYENNE DU COMICE | 26 August 2018 | 5.5 | Short elongated | Green–yellow | - | 75 |
FALSTAFF | 24 August 2018 | 5.5 | Oblong pyriform | Green–yellow, 75% red | - | 75 |
CREA 125 | 19 August 2018 | 5.3 | Quince shaped | Green–yellow, 85% red | - | 68 |
CREA 171 | 15 September 2018 | 6.0 | Oblong ovate Pyriform | Dark red | 50 | 75 |
CREA 179 | 25 August 2018 | 5.0 | Short elongated | Green–yellow, 90% red | - | 78 |
CREA 264 | 13 August 2018 | 5.2 | Oblong ovate pyriform | Green–yellow, 40% red blushed | - | 75 |
Cultivar/Selection | Storage Time (days) | TSS (°Brix) | TA (g Malic Acid/L) | pH | SS (%) |
---|---|---|---|---|---|
ABBÉ FÉTEL | 0 | 14.43 ± 0.12 (e) | 1.84 ± 0.09 (a) | 4.51 ± 0.11 (cd) | 0 (a) |
DOYENNE DU COMICE | 11.55 ± 0.10 (a) | 2.59 ± 0.05 (c) | 4.05 ± 0.12 (b) | 0 (a) | |
FALSTAFF | 13.31 ± 0.25 (c) | 2.19 ± 0.18 (b) | 4.61 ± 0.01 (d) | 0 (a) | |
CREA 125 | 12.58 ± 0.26 (b) | 2.55 ± 0.11 (c) | 4.45 ± 0.06 (c) | 0 (a) | |
CREA 171 | 15.50 ± 0.15 (f) | 3.91 ± 0.05 (e) | 3.78 ± 0.10 (a) | 0 (a) | |
CREA 179 | 12.60 ± 0.22 (b) | 3.28 ± 0.23 (d) | 4.11 ± 0.04 (b) | 0 (a) | |
CREA 264 | 13.77 ± 0.07 (d) | 2.64 ± 0.06 (c) | 4.38 ± 0.02 (c) | 0 (a) | |
ABBÉ FÉTEL | 90 | 15.62 ± 0.91 (cd) | 1.58 ± 0.44 (a) | 4.72 ± 0.17 (e) | 0 (a) |
DOYENNE DU COMICE | 12.93 ± 1.45 (a) | 2.25 ± 0.19 (bc) | 4.13 ± 0.15 (ab) | 55.00 ± 10.00 (d) | |
FALSTAFF | 14.97 ± 0.39 (bc) | 1.91 ± 0.29 (ab) | 4.76 ± 0.06 (e) | 0 (a) | |
CREA 125 | 13.07 ± 0.43 (a) | 2.30 ± 0.13 (bc) | 4.52 ± 0.11 (d) | 15.00 ± 5.00 (b) | |
CREA 171 | 16.56 ± 0.77 (d) | 3.65 ± 0.48 (e) | 3.99 ± 0.17 (a) | 0 (a) | |
CREA 179 | 13.98 ± 0.56 (ab) | 3.11 ± 0.19 (d) | 4.24 ± 0.03 (bc) | 45.00 ± 5.00 (c) | |
CREA 264 | 14.90 ± 0.56 (bc) | 2.45 ± 0.29 (c) | 4.32 ± 0.05 (c) | 73.00 ± 3.00 (e) | |
ABBÉ FÉTEL | 120 | 15.70 ± 0.62 (b) | 1.37 ± 0.25 (a) | 4.74 ± 0.01 (de) | 33.00 ± 7.55 (a) |
DOYENNE DU COMICE | 14.92 ± 0.58 (b) | 1.82 ± 0.53 (ab) | 4.67 ± 0.09 (d) | 66.00 ± 6.00 (b) | |
FALSTAFF | 15.75 ± 0.62 (b) | 1.70 ± 0.28 (ab) | 4.85 ± 0.12 (e) | 33.00 ± 5.00 (a) | |
CREA 125 | 13.46 ± 0.40 (a) | 2.01 ± 0.21 (b) | 4.47 ± 0.07 (c) | 33.00 ± 7.55 (a) | |
CREA 171 | 17.15 ± 1.07 (c) | 3.25 ± 0.63 (c) | 4.03 ± 0.06 (a) | 33.30 ± 2.51 (a) | |
CREA 179 | 14.72 ± 0.43 (b) | 3.03 ± 0.17 (c) | 4.24 ± 0.10 (b) | 60.00 ± 5.00 (b) | |
CREA 264 | 15.10 ± 0.45 (b) | 2.00 ± 0.45 (b) | 4.50 ± 0.12 (c) | 80.00 ± 2.00 (c) | |
ABBÉ FÉTEL | 150 | 17.15 ± 1.07 (b) | 1.64 ± 0.19 (b) | 4.32 ± 0.09 (a) | 36.67 ± 3.51 (ab) |
DOYENNE DU COMICE | - | - | - | 100 (d) | |
FALSTAFF | 17.07 ± 1.65 (b) | 1.37 ± 0.12 (a) | 4.93 ± 0.04 (d) | 40.00 ± 2.00 (b) | |
CREA 125 | 13.90 ± 0.20 (a) | 1.82 ± 0.10 (b) | 4.57 ± 0.05 (b) | 36.00 ± 1.73 (ab) | |
CREA 171 | 17.77 ± 0.73 (b) | 1.15 ± 0.15 (a) | 4.79 ± 0.08 (c) | 35.00 ± 2.00 (a) | |
CREA 179 | 14.90 ± 0.51 (a) | 2.55 ± 0.13 (c) | 4.28 ± 0.04 (a) | 67.30 ± 2.52 (c) | |
CREA 264 | - | - | - | 100 (d) |
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Caracciolo, G.; Magri, A.; Petriccione, M.; Maltoni, M.L.; Baruzzi, G. Influence of Cold Storage on Pear Physico-Chemical Traits and Antioxidant Systems in Relation to Superficial Scald Development. Foods 2020, 9, 1175. https://doi.org/10.3390/foods9091175
Caracciolo G, Magri A, Petriccione M, Maltoni ML, Baruzzi G. Influence of Cold Storage on Pear Physico-Chemical Traits and Antioxidant Systems in Relation to Superficial Scald Development. Foods. 2020; 9(9):1175. https://doi.org/10.3390/foods9091175
Chicago/Turabian StyleCaracciolo, Giuseppina, Anna Magri, Milena Petriccione, Maria Luigia Maltoni, and Gianluca Baruzzi. 2020. "Influence of Cold Storage on Pear Physico-Chemical Traits and Antioxidant Systems in Relation to Superficial Scald Development" Foods 9, no. 9: 1175. https://doi.org/10.3390/foods9091175