Effects of various coatings and antioxidants on peel browning of ‘Bartlett’ pears

Feng, Xin; Biasi, Bill; Mitcham, Elizabeth

doi:10.1002/jsfa.1705

Cited by 13 publications

(10 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mechanical damage can occur at any step during picking, sorting, processing or transportation [1,2]. FD is different from bruising as it is confined only to epidermal layers, with no damage to flesh.…”

Section: Introductionmentioning

confidence: 99%

Genetic, metabolite and developmental determinism of fruit friction discolouration in pear

et al. 2014

View full text Add to dashboard Cite

BackgroundThe unattractive appearance of the surface of pear fruit caused by the postharvest disorder friction discolouration (FD) is responsible for significant consumer dissatisfaction in markets, leading to lower returns to growers. Developing an understanding of the genetic control of FD is essential to enable the full application of genomics-informed breeding for the development of new pear cultivars. Biochemical constituents [phenolic compounds and ascorbic acid (AsA)], polyphenol oxidase (PPO) activity, as well as skin anatomy, have been proposed to play important roles in FD susceptibility in studies on a limited number of cultivars. However, to date there has been no investigation on the biochemical and genetic control of FD, employing segregating populations. In this study, we used 250 seedlings from two segregating populations (POP369 and POP356) derived from interspecific crosses between Asian (Pyrus pyrifolia Nakai and P. bretschneideri Rehd.) and European (P. communis) pears to identify genetic factors associated with susceptibility to FD.ResultsSingle nucleotide polymorphism (SNP)-based linkage maps suitable for QTL analysis were developed for the parents of both populations. The maps for population POP369 comprised 174 and 265 SNP markers for the male and female parent, respectively, while POP356 maps comprised 353 and 398 SNP markers for the male and female parent, respectively. Phenotypic data for 22 variables were measured over two successive years (2011 and 2012) for POP369 and one year (2011) only for POP356. A total of 221 QTLs were identified that were linked to 22 phenotyped variables, including QTLs associated with FD for both populations that were stable over the successive years. In addition, clear evidence of the influence of developmental factors (fruit maturity) on FD and other variables was also recorded.ConclusionsThe QTLs associated with fruit firmness, PPO activity, AsA concentration and concentration of polyphenol compounds as well as FD are the first reported for pear. We conclude that the postharvest disorder FD is controlled by multiple small effect QTLs and that it will be very challenging to apply marker-assisted selection based on these QTLs. However, genomic selection could be employed to select elite genotypes with lower or no susceptibility to FD early in the breeding cycle.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-014-0241-3) contains supplementary material, which is available to authorized users.

show abstract

Section: Introductionmentioning

confidence: 99%

Genetic, metabolite and developmental determinism of fruit friction discolouration in pear

et al. 2014

View full text Add to dashboard Cite

show abstract

“…(1993) suggested that sliced apple could be protected from enzymatic browning using ascorbic acid and calcium chloride. Jiang and Fu (1998) reported that glutathione apparently inhibited pericarp browning of litchi fruit, while Feng et al. (2004) found that diphenylamine reduced peel browning of “Bartlett” pears induced by vibration, rolling or scuffing.…”

Section: Discussionmentioning

confidence: 99%

“…For example, Pizzocaro et al (1993) suggested that sliced apple could be protected from enzymatic browning using ascorbic acid and calcium chloride. Jiang and Fu (1998) glutathione apparently inhibited pericarp browning of litchi fruit, while Feng et al (2004) found that diphenylamine reduced peel browning of "Bartlett" pears induced by vibration, rolling or scuffing. In addition, honey, in combination with vacuum impregnation, was very effective in preventing enzymatic browning of fresh-cut apples (Jeon and Zhao 2005).…”

Section: Discussionmentioning

confidence: 99%

Inhibitory Effect of Anthocyanin Extract From Seed Coat of Black Bean on Pericarp Browning and Lipid Peroxidation of Litchi Fruit During Storage

Duan

Shi

et al. 2008

Journal of Food Biochemistry

View full text Add to dashboard Cite

Anthocyanins were extracted from seed coats of black beans (Glycine max [L.]) and the inhibitory effects of anthocyanin extract on pericarp browning and lipid peroxidation of litchi PRACTICAL APPLICATIONSLipid peroxidation is a major cause of quality deterioration of postharvest fruits and vegetables. Some synthetic antioxidants are beneficial in inhibiting lipid peroxidation. However, considering that synthetic antioxidants, such as butylhydroxyanisole and butylated hydroxytoluene (BHT), have potential toxicity, the use of natural extracts to extend the shelf life of postharvest fruits and vegetables is a tendency. In our previous study, it has been found that anthocyanin extract from litchi pericarp has stronger antioxidant activities or free radical scavenging activities than BHT and ascorbic acid (Duan et al. 2007). In this study, the application of anthocyanin extract from seed coat of black soybean showed reduced lipid peroxidation and pericarp browning. It could be used potentially as a postharvest technology for reducing or replacing the use of other chemicals, but it requires further investigation.

show abstract

“…This disorder is characterised by diffuse brown skin discolourations, especially at high points on irregular fruit surfaces (Meheriuk et al, 1994). Such discolourations are induced by a number of mechanical injuries that fruit are subjected to during harvest, packing, transportation and marketing (Mitcham et al, 2001;Feng et al, 2004), followed by biochemical reactions that lead to browning (Jiménez-Atiénzar et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Fruit Maturity and Storage Duration on Friction Discolouration of ‘Packham’s Triumph’ and ‘Doyenne Du Comice’ Pears

Burger¹,

Griessel²,

Huysamer³

2005

Acta Hortic.

View full text Add to dashboard Cite

Friction discolouration (FD) is causing the South African pear industry multi-million rand losses due to blemished fruit being rejected for the export market and being sold locally. The occurrence of FD was studied over two seasons using 'Packham's Triumph' and 'Doyenne du Comice' (Pyrus communis) fruit. The influence of fruit maturity and storage duration were investigated by harvesting over three maturities and storing fruit for up to three months. FD was induced using a modified laboratory shaker that was shown to closely mimic pack line damage. Polyphenol oxidase (PPO) activity and total phenolics (TP) content were also evaluated. 'Doyenne du Comice' was more prone to FD than 'Packham's Triumph'. Harvest maturity significantly influenced FD susceptibility, with the middle picking maturity generally giving higher FD ratings. Increasing storage duration generally increased FD ratings, although not consistently. PPO activity was not influenced by harvest maturity, but was influenced by storage duration. In 'Packham's Triumph', the TP content was not affected by harvest maturity or storage duration, whereas both these factors significantly influenced TP content in 'Doyenne du Comice'. Susceptibility to development of FD symptoms is not easily linked to either PPO activity or TP content, and seasonal differences in susceptibility make prediction of possible levels of FD very difficult.

show abstract

Effects of various coatings and antioxidants on peel browning of ‘Bartlett’ pears

Cited by 13 publications

References 18 publications

Genetic, metabolite and developmental determinism of fruit friction discolouration in pear

Genetic, metabolite and developmental determinism of fruit friction discolouration in pear

Inhibitory Effect of Anthocyanin Extract From Seed Coat of Black Bean on Pericarp Browning and Lipid Peroxidation of Litchi Fruit During Storage

The Effect of Fruit Maturity and Storage Duration on Friction Discolouration of ‘Packham’s Triumph’ and ‘Doyenne Du Comice’ Pears

Contact Info

Product

Resources

About