Pear Fruits Ripening Response to Ethylene and Temperature Treatments
https://doi.org/10.24017/science.2021.2.7
Abstract views: 977 / PDF downloads: 659Abstract
A factorial experiment with complete randomized design carried out in Erbil governorate, Iraq on two varieties of pears (Pyrus communis L.) spadona and compote cv. to investigate the effects of ethylene and temperature treatments on fruits ripening. The experiment includes four treatments; the control (cold storage at 0±1 C° and 85-90 relative humidity), the second was putting the fruits in ambient temperature with exposure to ethylene gas (300 mg/l) for 24 hours, third and fourth treatments were putting the fruits in the ripening cabinet at 20 C° either for 8 days, or 12 days. Results indicate that compote variety was differing significantly in decreasing weight loss and fruits firmness and increasing fruits peel pigments content and peroxidase enzyme activity compared to spadona variety. Slower ripening process was gained from cold storage treatment where the fruits remain non-ripened compared to other treatments, whereas ripening fruits at 20C° for 12 days fastened the ripening process by giving highest TSS, and lowest fruits firmness, in addition to percent of weight loss. For the condition of northern Iraq, the best treatment for ripening pear fruits is treating with ethylene gas or ripening the fruits at 20C° for 8 days.
Keywords:
Artificial ripening, Ethylene, Pear storability, Peroxidase activity, Weight loss
References
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https://doi.org/10.1071/EA03136
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https://doi.org/10.24297/jaa.v7i2.621
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[24] W. Ahmed, S. Ahmed, L. Ali, H. Hussan, "Effect of pre-harvest spray of Salicylic (SA) and Methyl jasmonate (MeJA) on the phyrtochemicals and physiological changes during the storage of grapefruit cv. Ray ruby", Int. J. Biosci., 6 (1), pp. 269- 282, 2015.
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https://doi.org/10.1016/j.tifs.2010.07.009
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https://doi.org/10.1034/j.1399-3054.1994.910418.x
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https://doi.org/10.17660/ActaHortic.2005.696.86
[28] L. Andreu-Coll, M.E. García-Pastor, D. Valero, A. Amorós, M.S. Almansa, P. Legua, F. Hernández, "Influence of storage on physiological properties, chemical composition, and bioactive compounds on cactus pear fruit (Opuntia ficus-indica (L.) Mill.)", Agriculture, 11, 62. https://doi.org/10.3390/ agriculture11010062, 2021.
https://doi.org/10.3390/agriculture11010062
[29] L. Chen, Y. Pan, X. Jia, X. Wang, J. Yuan, X. Li, "Constant storage temperature delays firmness decreasing and pectin solubilization of apple during post-harvest storage", J. Food Proc. Preserve. .15655, 2021.
https://doi.org/10.1111/jfpp.15655
[30] C.B. Watkins, A. Leake, S.M. Hoggett, J.H. Bowen, "Maturation and storage quality of six 'Golden Delicious' x Red Dougherty apple selections", New Zealand J. crop and Hort. Sci., 23 : 49 - 54, 1995.
https://doi.org/10.1080/01140671.1995.9513867
[31] A. Singh, Standardization of ripening technique in 'Baggugosha' pear. M.Sc. Thesis, Punjab Agric. Univ. Ludhiana, 1999.
[32] S.G. Kulkarni, V.B. Kudachikar, VK.V.R. Rawana, "Studies on effect of ethereal dip treatment on ripening behavior of mango". J. Food Sci. Technol., 41, pp. 216-220, 2004.
[33] J. Retamales, R. Campos, D. Castro, "Ethylene control and ripening in Packham's Triumph and Beurre Bosc pears", Acta Hortic,. 475,pp. 559-566, 1998.
https://doi.org/10.17660/ActaHortic.1998.475.67
[2] FAOSTAT, Food Agriculture Organization STAT. 2013. http//faostat.fao.org.
[3] M. Villalobos-Aacuña, E.J. Mitcham, "Ripening of European pear: The chilling dilemma", Postharvest Biol. Technol., 49, pp.187-200, 2008.
https://doi.org/10.1016/j.postharvbio.2008.03.003
[4] M.K. Hassan, A guide to postharvest handling of fruits and vegetables. Department of Horticulture, Bangladesh Agricultural University, Mymensingh 2202. 2010.
[5] M.E. Saltveit, "Effect of ethylene on quality of fresh fruits and vegetables", Postharvest Biol. Technol., 15, pp.279-292, 1999.
https://doi.org/10.1016/S0925-5214(98)00091-X
[6] M. Sh. Rahman, Handbook of Food Preservation. 2nd Edition. Taylor & Francis Group, USA. 2007.
https://doi.org/10.1201/9781420017373
[7] J.H. Bower, W.V. Biasi, "Effect of ethylene in the storage environment on quality of 'Bartlett pears", Postharvest Biol. Technol., 28, pp. 371-379, 2003.
https://doi.org/10.1016/S0925-5214(02)00210-7
[8] D. Sugar, T.C. Einhorn, "Conditioning temperature and harvest maturity influence induction of ripening capacity in "d' Anjou" pear fruit", Postharvest Biol. Technol., 60, pp.121-12, 2011.
https://doi.org/10.1016/j.postharvbio.2010.12.005
[9] W. Makkumrai, G.E. Anthon, H. Sivertsen, S.E. Ebeler, F. Negre-Zakharov, D.M. Barrett, E.J. Mitcham, "Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of "Bartlett" pears", Postharvest Biol. Technol., 97, pp. 44-61, 2014.
https://doi.org/10.1016/j.postharvbio.2014.06.001
[10] S. Chino, T. Matsumoto, K. Kojima, " Effect of ethylene or low temperature treatment on fruit characteristics of"Le Lectier" pear during ripening", Jap. Soc. Hort. Sci., 6 (2), pp. 295-299, 2007.
https://doi.org/10.2503/hrj.6.295
[11] Z. Khademi, A. Ershadi, "Postharvest application of salicylic acid improves storability of peach (Prunus persica cv. Elberta) fruits", Int. J Agri Crop Sci., 5 (6), pp.651-655, 2013.
[12] I. Jan, A. Rab, M. Sajid, A. Ali, Response of apple cultivars to different storage durations. Sarhad J. Agric. 28(2):219-225. 2012.
[13] M.A. Joslyn, Methods in Food Analysis. Acad. Press, N.Y. London, 1970.
[14] A.O.A.C., Association of Official Agricultural Chemists. Official and Tentative Methods of Analysis. 17th ed. Washington D.C.,U.S.A, 2002.
[15] S. Ranganna, Handbook of Analysis and Quality Control for Fruit and Vegetable Products. 2nd edition. Tata McGraw Hill Publishing Company Limited, New Delhi, 1986.
[16] M. Nezih, The peroxidase enzyme activity of some vegetables and its resistance to heat. Food Agric., 36, pp.877- 880, 1985.
https://doi.org/10.1002/jsfa.2740360918
[17] A.H. Reza, Design of Experiments for Agriculture and the Natural Sciences. Chapman & Hall IC RC . New York, 2006.
[18] J. Ni, A.T. Premathilake, Y. Gao, W. Yu, R. Tao, Y. Teng, S. Bai, "Ethylene activated PpERF105 induces the expression of the repressor-type R2R3-MYB gene PpMYB140 to inhibit anthocyanine biosynthesis in red pear fruit", The Plant Journal, 105, pp. 167-181, 2021.
https://doi.org/10.1111/tpj.15049
[19] K.Y. Phan-Thien, J.M. Wargo, L.W. Mitchell, M.G. Collett, C. Rath, "Delay in ripening of Gala and Pink Lady apples in commercial orchards following preharvest applications of Aminoethoxyvinylglycine", Aust. J. Exp. Agric., 44: 807-812, 2004.
https://doi.org/10.1071/EA03136
[20] M.A. Afzadi, Genetic and biochemical properties of apples that affect storability and nutritional value. Introductory Paper at the Faculty of Landscape Planning, Horticulture and Agricultural Science. Swedish University of Agricultural Sciences Balsgård. pp. 41. 2012.
[21] I.M. Al-Barzinji, T.A. Ahmed, N.N. Fadhil, "Effects of foliar spraying with salicylic acid on some quantity and quality characteristics of pear fruits" . Journal of Advances in Agriculture, 7(2), pp. 1064-1070, 2017.
https://doi.org/10.24297/jaa.v7i2.621
[22] B.V.C. Mahajan, G. Singh, A.S. Dhatt, "Studies on ripening behavior and quality of winter guava with ethylene gas and ethephon treatments", J. Food Sci. Technol., 45: 81-84, 2008.
[23] W.S. Dhillon, B.V.C. Mahajan, "Ethylene and ethephon induced fruit ripening in pear", J. Stored Prod. Posthar. Res. 2(3), pp. 45-51, 2011.
[24] W. Ahmed, S. Ahmed, L. Ali, H. Hussan, "Effect of pre-harvest spray of Salicylic (SA) and Methyl jasmonate (MeJA) on the phyrtochemicals and physiological changes during the storage of grapefruit cv. Ray ruby", Int. J. Biosci., 6 (1), pp. 269- 282, 2015.
[25] M. Asghari, M.S. Aghdam, "Impact of salicylic acid on postharvest physiology of horticultural crops. Trends Food Sci. Technol., 2: 502-509, 2010.
https://doi.org/10.1016/j.tifs.2010.07.009
[26] M.A. Martin-Cabrejas, K.W. Waldran, R.R. Selvendaran, M.L. Parket, G.K. Maotes, "Ripening related changes in cell wall of 'Spanish' pear", Physiol. Pl., 91, pp. 671-679, 1994.
https://doi.org/10.1034/j.1399-3054.1994.910418.x
[27] W.S. Dhillon, B.V.C. Mahajan, A.S. Dhatt, A.S. Sandhu, "Waxing and storage studies in soft-pear cv. Punjab Beauty", Acta Horti., 696, pp.485-492, 2005.
https://doi.org/10.17660/ActaHortic.2005.696.86
[28] L. Andreu-Coll, M.E. García-Pastor, D. Valero, A. Amorós, M.S. Almansa, P. Legua, F. Hernández, "Influence of storage on physiological properties, chemical composition, and bioactive compounds on cactus pear fruit (Opuntia ficus-indica (L.) Mill.)", Agriculture, 11, 62. https://doi.org/10.3390/ agriculture11010062, 2021.
https://doi.org/10.3390/agriculture11010062
[29] L. Chen, Y. Pan, X. Jia, X. Wang, J. Yuan, X. Li, "Constant storage temperature delays firmness decreasing and pectin solubilization of apple during post-harvest storage", J. Food Proc. Preserve. .15655, 2021.
https://doi.org/10.1111/jfpp.15655
[30] C.B. Watkins, A. Leake, S.M. Hoggett, J.H. Bowen, "Maturation and storage quality of six 'Golden Delicious' x Red Dougherty apple selections", New Zealand J. crop and Hort. Sci., 23 : 49 - 54, 1995.
https://doi.org/10.1080/01140671.1995.9513867
[31] A. Singh, Standardization of ripening technique in 'Baggugosha' pear. M.Sc. Thesis, Punjab Agric. Univ. Ludhiana, 1999.
[32] S.G. Kulkarni, V.B. Kudachikar, VK.V.R. Rawana, "Studies on effect of ethereal dip treatment on ripening behavior of mango". J. Food Sci. Technol., 41, pp. 216-220, 2004.
[33] J. Retamales, R. Campos, D. Castro, "Ethylene control and ripening in Packham's Triumph and Beurre Bosc pears", Acta Hortic,. 475,pp. 559-566, 1998.
https://doi.org/10.17660/ActaHortic.1998.475.67
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[1]
I. M. Tahir, “Pear Fruits Ripening Response to Ethylene and Temperature Treatments”, KJAR, vol. 6, no. 2, pp. 75–82, Dec. 2021, doi: 10.24017/science.2021.2.7.
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15-12-2021
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