Effect of deficit irrigation on the postharvest of pear variety Triunfo de Viena (Pyrus communis L.) in Sesquile (Cundinamarca, Colombia)

Abstract

A technique settled to optimize the use of water resources is known as Controlled Deficient Irrigation (CDI), for which this experiment was carried out to determine the effect of a three water laminae: 100 (T1), 25 (T2) and 0% (T3) crop's evapotranspiration (ETc) on the rapid growth phase of the pear fruit variety Triunfo de Viena.The fruit quality (fresh weight variation, osmotic potential, color, acidity, soluble solids, CO2 emission, dry matter, volume, firmness, ripeness index and moisture content) was evaluated over a two-month storage period. The first quality measurement was taken 2 days after harvest (DAH 8), with significant differences between treatments according to the Duncan test (P≤0.05):the largest fruit size was achieved with 100% ETc, (its diameter and volume were 7.70 cm and 217.5 cm3, respectively.), the firmness was higher in the treatment without water (T3), with a value of 8.02 N; however, during the rest of the storage time, there were no significant differences, showing water restriction during the rapid growth phase of the fruit provided 100% water savings without compromising quality in terms of fresh weight, total titratable acidity, color index, total soluble solids and moisture content.

Effect of controlled atmospheres on the quality of white onion (Allium cepa L)

“…However, the difference between the two treatments in controlled atmospheres was not significant. These results were greater than those reported by Trujillo et al (2016) The storage time affected the value of b* in the onions analyzed. In the CT bulbs, the value of b* increased through the months of conservation.…”

“…Similar results were obtained by Cardoso et al (2016) in ''Bola Precoce'' onions, who reported that this parameter is affected by curing, obtaining a higher value (a* = -2.32) for onions that were cured in the field than for those that were cured with artificial hot air (a* = -2.05) and with artificially heated and dried air (a* = -1.76). In another study, Trujillo et al (2016) reported higher values than those obtained in the present work in ''Roja Ocañera'' (a* = 20.24), ''Peruana Inca Alto del Pozo'' (a* = 21.85), ''Peruana Inca Abrego'' (a* = 22.50) and ''Peruana Inca La Playa'' (a* = 21.75) onions. Different lowercase letters in the same row indicate a significant statistical difference (p \ 0.05) between treatments within each month.…”

“…They are very close to the maximum value corresponding to white colors. Other authors have reported lower results in ''Crioula Roxa'' purple onions (Berno et al 2014) and in ''Roja Ocañera'', ''Peruana Inca Alto del Pozo'', ''Peruana Inca Abrego'' and ''Peruana Inca La Playa'' red onions (Trujillo et al 2016). Cardoso et al (2016) also reported lower values of superficial L* in ''Bola Precoce'' onions (L* = 67.96 on average) to those obtained in the present work, reporting that curing had no effect on this parameter.…”