Effect of maturity and storage temperature on the development of peteca in lemons (Citrus limon (L.) Burm. F.) cv. Eureka

Undurraga, Pedro; Olaeta, José Antonio; Retamales, Jorge B.; Escobar, Jorge; Toso, A. M.

doi:10.1016/j.scienta.2009.03.026

Cited by 14 publications

(13 citation statements)

References 24 publications

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“…They found in peteca affected areas of the rind 23% higher Ca an 30% lower Boron. However, they could not find any direct evidence of Ca-oxalate crystal growth being a causal factor of cell damage seen in peteca, a view supported by Undurraga et al (2009).…”

Section: Introductionmentioning

confidence: 92%

“…Economically significant incidences of peteca have been recorded in most of the lemon producing regions viz. Tucuman, Argentina (Torres Leal, 2004), Chile (Undurraga et al, 2009), Australia (Wild, 1991), Lebanon (Khalidy et al, 1969) and California in the USA (Fawcett, 1936). In South Africa peteca have a negative impact every year for lemon producers in the inland warm and humid summer rainfall areas (Limpopo, Kwazulu-Natal and Mpumalanga provinces), as well as in the cooler coastal areas with summer (Eastern Cape) or winter (Western Cape) rainfall (Cronje, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…In contrast, storage for 3-5 days after harvest (no handling) as well as degreening, decreased the incidence of peteca. Cold storage at 3°C of yellow coloured lemons resulted in higher peteca incidence compared to "silver" coloured fruit storage at 3 and 7°C (Undurraga et al, 2009). Undurraga et al (2009) hypothesised that there is a relationship between peteca and some physiological stress indicators such as hydrogen peroxide and peroxidase activity.…”

Section: Introductionmentioning

confidence: 99%

“…Cold storage at 3°C of yellow coloured lemons resulted in higher peteca incidence compared to "silver" coloured fruit storage at 3 and 7°C (Undurraga et al, 2009). Undurraga et al (2009) hypothesised that there is a relationship between peteca and some physiological stress indicators such as hydrogen peroxide and peroxidase activity. Strategies to control peteca incidence are an important research area for the South African lemons producers.…”

Section: Introductionmentioning

confidence: 99%

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Could Ethylene Metabolism in Lemon Fruit Influence Peteca Incidence?

Cronjé¹

2015

Acta Hortic.

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Peteca of lemon is a postharvest physiological disorder resulting in the collapse of the oil glands. Subsequently, the oil leaks into the adjacent tissue and causes a darkened depression. The occurrence can be severe, without any specific pre-or postharvest practises to employ to reduce the incidence. Over several seasons the incidence of peteca was investigated to identify factors that influence the incidence of the disorder. The first observation was the highly erratic incidence between seasons as well as within an orchard in a season, with the early fruits being highly susceptible. In experiments to identify postharvest factors which influence the peteca incidence, 3 ppm ethylene and 5% CO 2 were applied in a continuous flowthrough system (20°C for 3 d). The CO 2 treatment resulted in significantly higher incidence compared to the rest. Following on from these results, postharvest Ethephon (2-Chloroethyl phosphonic acid) (200 and 400 mg/L) and AVG (aminoethoxy-vinylglycine) (400 and 800 mg/L) applications to fruit resulted in a significant reduction in peteca. In the subsequent season, the same treatments were applied in an orchard one week before harvest and a similar reduction in peteca was recorded. Ethylene production from these fruits after harvest was measured and showed a transient spike in fruits from the Ethephon treatment. The results collected could indicate a protective action of ethylene in reducing rind sensitivity to peteca. It is hypothesised that if the internal ethylene synthesis is increased prior to harvest in sensitive fruit, i.e. immature fruit, a reduction in peteca can occur.

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Section: Introductionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Could Ethylene Metabolism in Lemon Fruit Influence Peteca Incidence?

Cronjé¹

2015

Acta Hortic.

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“…Moreover, citrus fruit is nonclimacteric fruit, with persistently low respiration and ethylene production rates [4]. However, peel pitting and peteca spots can occur on the lemons during storage [4, 5]. These disorders cause physiological and biochemical changes and eventually lead to fruit quality deterioration, such as VC loss, water loss, and decay during storage and transportation and cause massive commercial revenue losses [4, 5].…”

Section: Introductionmentioning

confidence: 99%

Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control Apparatus

Yin

et al. 2019

BioMed Research International

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‘Eureka’ lemon fruits were stored under four controlled atmosphere- (CA-) combinations at 8°C for 20 days to investigate the effects on weight loss (WL), total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), sodium carbonate-soluble pectin (SSP), malondialdehyde (MDA), and volatile compounds. Results showed that the contents of TSS, TA, VC, and SSP in the stored fruits reduced during the storage period, while the WL and MDA increased. Fruit stored under CA2-combination (6 % O2+8 % CO2) showed the lower contents of WL and MDA and the higher content of TSS, TA, TPC, and VC than that of other treated fruits. The main volatile compounds present in the lemons were terpenoids, aldehydes, alcohols, and esters. In addition, both the terpenoid and aldehyde content are substantially higher in lemons exposed to CA2 conditions. In contrast, the alcohols and esters displayed elevated levels in the regular air (RA) stored fruit. In conclusion, CA with the suitable conditions proves to be better than RA as a storage regimen to keep the quality of lemons. These results indicated that the application of 6% O2+8% CO2 CA conditions could maintain the quality of ‘Eureka’ lemon fruit during the storage time of 20 days and should be the optimal storage environment for postharvest Eureka lemons.

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