Huangguan pear (Pyrus bretschneideri Rehd cv. Huangguan) is a pear cultivar that rapidly developed in China. However, rapid postharvest browning appearing in fruit peel and core during storage and shelf life pose a challenge for their marketing. The potential for low temperature conditioning (LTC) treatment to inhibit peel browning and improve quality of Huangguan pears in storage and shelf life was investigated. Pears were treated at 8℃ - 9℃ for 1, 3, 6 and 9 d, respectively, physiological indexes, including peel and core browning, core breakdown, malondialdehyde (MDA) content and ethanol content were determined and quality in storage period and shelf life was evaluated in this paper. LTC treatment alleviated peel browning and core browning either in storage or shelf life remarkably; it also delayed the decline of firmness, total soluble solids and titratable acidity in storage to some extent, inhibited ethanol and MDA content both in storage and shelf life effectively and maintained juiciness and crispness of pear fruit in shelf life. These results showed that LTC can serve as an important tool for the regulation of Huangguan pears external and internal quality in storage and shelf life with economic benefits and LTC treatment for 6 d was the optimum condition in the present study.
References
[1]
Zhao, K.J., Li, J.K., Zhang, P., Zhao, L.Q., Huang, Y.F. and Sun, X.F. (2008) Effect of 1-MCP Treatment on the Occurrence of “Jizhua” Disease and Storage Quality of Huangguan Pear. Storage & Process, 3, 13-16.
[2]
Xiao, C.L., Zhu, L.W., Luo, W., Song, X.Y. and Deng, Y. (2010) Combined Action of Pure Oxygen Pretreatment and Chitosan Coating Incorporated with Rosemary Extracts on the Quality of Fresh-Cut Pears. Food Chemistry, 121, 1003-1009. http://dx.doi.org/10.1016/j.foodchem.2010.01.038
[3]
Feng, Y.X., Li, L.M., Guan, J.F., Ji, H. and Sun, Y.I. (2008) Effect of Functional Modified Atmosphere Packaging on Storage Quality and Browning of Huangguan Pear. Journal of Hebei Agricultural Sciences, 11, 16-17, 32.
[4]
Guan, J.F. (2008) Influencing Factors and Occurrence Mechanism of Fruit Brown Spot on Bagged Huangguan Pear Fruit. Deciduous Fruits, 5, 15-18.
[5]
Gong, X.M., Guan, J.F., Zhang, J.S., Ji, H., Feng, Y.X., Li, L.M. and Sun, Y.L. (2009) Effects of Calcium and Boron on Quality and Browning Spot Disease of Huangguan Pear. Plant Nutrition and Fertilizer Science, 4, 942-947.
[6]
Gong, X.M., Guan, J.F. and Zhang, J.S. (2010) Effects of Postharvest 1-MCP and Calcium Treatments on the Quality and Skin Browning Spot Incidence of Huangguan Pear Fruit. Acta Horticulturae Sinica, 3, 375-382.
[7]
Hamman, R.A., Dami, I.E., Walsh, T.M. and Stushnoff, C. (1996) Seasonal Carbohydrate Changes and Cold Hardiness of Chardonnay and Riesling Grapevines. American Journal of Enology and Viticulture, 47, 31-36.
[8]
Palonen, P., Buszard, D. and Donnelly, D. (2000) Changes in Carbohydrates and Freezing Tolerance during Cold Acclimation of Red Raspberry Cultivars Grown in Vitro and in Vivo. Physiologia Plantarum, 110, 393-401.
http://dx.doi.org/10.1034/j.1399-3054.2000.1100314.x
[9]
Ciardi, J.A., Deikman, J. and Orzolek, M.D. (1997) Increased Ethylene Synthesis Enhances Chilling Tolerance in Tomato. Physiologia Plantarum, 101, 333-340. http://dx.doi.org/10.1111/j.1399-3054.1997.tb01005.x
[10]
Hofman, P.J., Stubbings, B.A., Adkins, M.F., Corcoran, R.J., White, A. and Woolf, A.B. (2003) Low Temperature Conditioning before Cold Disinfestations Improves “Hass” Avocado Fruit Quality. Postharvest Biology and Technology, 28, 123-133. http://dx.doi.org/10.1016/S0925-5214(02)00175-8
[11]
Woolf, A.B., Cox, K.A., White, A. and Ferguson, I.B. (2003) Low Temperature Conditioning Treatments Reduce External Chilling Injury of “Hass” Avocados. Postharvest Biology and Technology, 28, 113-122.
http://dx.doi.org/10.1016/S0925-5214(02)00178-3
[12]
Li, P., Wang, Y.R., Chen, Y.Z., Li, S. and Liu, H.X. (1989) Effect of Cold Hardening of Litchi Fruit on Prolonging Its Cold Storage Life after Harvest. Acta Botanica Austro Sinica, 4, 143-151.
[13]
Lurie, S. (1998) Postharvest Heat Treatments. Postharvest Biology and Technology, 14, 257-269.
http://dx.doi.org/10.1016/S0925-5214(98)00045-3
[14]
Cai, C., Chang, J.X., Lan, L.S., Li, X., Zhou, C.H., Zhang, W.S., Ferguson, I. and Chen, K.S. (2006) Low Temperature Conditioning Reduces Postharvest Chilling Injury in Loquat Fruit. Postharvest Biology and Technology, 41, 252-259.
http://dx.doi.org/10.1016/j.postharvbio.2006.04.015
[15]
Wang, C.Y. (1994) Combined Treatment of Heat Shock and Low Temperature Conditioning Reduces Postharvest Chilling Injury in Zucchini Squash. Postharvest Biology and Technology, 4, 65-73.
http://dx.doi.org/10.1016/0925-5214(94)90008-6
[16]
Cai, Y., Yu, M.L., Xing, H.J., Di, H.T., Pei, J.Y., Xu, F. and Zheng, Y.H. (2010) Effects of Low Temperature Conditioning on Chilling Injury and Quality of Cold-Stored Juicy Peach Fruit. Transactions of the CSAE, 26, 334-338.
[17]
Jin, P., Wang, K.T., Shang, H.T., Tong, J.M. and Zheng, Y.H. (2009) Low Temperature Conditioning Combination with Methyl Jasmonate Treatment Alleviate Chilling Injury of Peach Fruit. Journal of the Science of Food and Agriculture, 89, 1690-1696. http://dx.doi.org/10.1002/jsfa.3642
[18]
Veltman, R.H., Kho, R.M., van Schaik, A.C.R., Sanders, M.G. and Oosterhaven, J. (2000) Ascorbic Acid and Tissue Browning in Pears (Pyrus communis L. cvs Rocha and Conference) under Controlled Atmosphere Conditions. Postharvest Biology and Technology, 19, 129-137. http://dx.doi.org/10.1016/S0925-5214(00)00095-8
[19]
Feng, X.Q., Biasi, B. and Mitcham, E.J. (2004) Effects of Various Coatings and Antioxidants on Peel Browning of “Bartlett” Pears. Journal of the Science of Food and Agriculture, 84, 595-600. http://dx.doi.org/10.1002/jsfa.1705
[20]
Kadam, S.S., Dhumal, A. and Shinde, N.N. (1995) Pear. In: Salunkhe, D.K. and Kadam, S.S. Eds., Handbook of Fruit Science and Technology, Marcel Dekker Inc., New York, 182-202.
[21]
Sumnu, G. (2000) Quality Control Charts for Storage of Pears. European Food Research and Technology, 211, 355-359. http://dx.doi.org/10.1007/s002170000190
[22]
Deng, Y., Wu, Y. and Li, Y.F. (2005) Effects of High O2 Levels on Postharvest Quality and Shelf Life of Table Grapes during Long-Term Storage. European Food Research and Technology, 221, 392-397.
http://dx.doi.org/10.1007/s00217-005-1186-4
[23]
Pongprasert, N., Sekozawa, Y., Sugaya, S. and Gemma, H. (2011) A Novel Postharvest UV-C Treatment to Reduce Chilling Injury (Membrane Damage, Browning and Chlorophyll Degradation) in Banana Peel. Scientia Horticulturae, 130, 73-77. http://dx.doi.org/10.1016/j.scienta.2011.06.006
[24]
Chervin, C., Truett, J.K. and Speirs, J. (1999) Alcohol Dehydrogenase Expression and Alcohol Production during Pear Ripening. Journal of the American Society for Horticultural Science, 124, 71-75.
[25]
Woolf, A.B., Watkins, C.B., Bowen, J.G., Maindonald, J.H., Lay-Yee, M. and Ferguson, I.B. (1995) Reducing External Chilling Injury in Stored “Hass” Avocados with Dry Heat Treatments. Journal of the American Society for Horticultural Science, 120, 1050-1056.
[26]
Ke, D., Yahia, E., Mateos, M. and Kader, A.A. (1994) Ethanolic Fermentation of “Bartlett” Pears as Influenced by Ripening Stage and Atmospheric Composition. Journal of the American Society for Horticultural Science, 119, 976-982.
[27]
Fernandez-Trujillo, J.P., Nock, J.F. and Watkins, C.B. (2001) Superficial Scald, Carbon Dioxide Injury, and Changes of Fermentation Products and Organic Acids in “Cortland” and “Law Rome” Apples after High Carbon Dioxide Stress Treatment. Journal of the American Society for Horticultural Science, 126, 235-241.
[28]
Argenta, L.C., Fan, X. and Mattheis, J.P. (2002) Responses of “Fuji” Apples to Short and Long Duration Exposure to Elevated CO2 Concentration. Postharvest Biology and Technology, 24, 13-24.
http://dx.doi.org/10.1016/S0925-5214(01)00120-X
[29]
Franck, C., Lammertyn, J., Tri Ho, Q., Verboven, P., Verlinden, B. and Nicolaï, B.M. (2007) Browning Disorders in Pear Fruit. Postharvest Biology and Technology, 43, 1-13. http://dx.doi.org/10.1016/j.postharvbio.2006.08.008
[30]
Larrigaudière, C., Lentheric, I., Puy, J. and Pinto, E. (2004) Biochemical Characterization of Core Browning and Brown Heart Disorders in Pear by Multivariate Analysis. Postharvest Biology and Technology, 31, 29-39.
http://dx.doi.org/10.1016/S0925-5214(03)00132-7
[31]
Giraud, M., Westercamp, P., Coureau, C., Chapon, J.F. and Berrie, A. (2001) Recognizing Postharvest Diseases of Apple and Pear. Centre Technique Interprofessionel des Fruits et Légumes, Paris.
