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Advisor(s)
Abstract(s)
BACKGROUND: The aim of this studywas to identify biochemical markers to predict internal browning disorders (IBD) in 'Rocha' pear. Fruits from five orchards were stored for 45 days under cold air followed by 100 days in browning-inducing controlled atmosphere (CA) conditions (1 kPaO(2) + 10 kPaCO(2)). RESULTS: Relationships between concentrations of ethanol (EtOH), acetaldehyde (AcDH) and ascorbic acid (AA), activities of peroxidase (POX) and polyphenoloxidase (PPO) and IBD incidence were established. The partial least square (PLS) model using the most promising markers, EtOH and AcDH, explained 89% of the variance in IBD incidence, whereas the univariate models based on the same markers explained between 89 and 94%. In contrast, the models based on AA levels and AA depletion rate only explained 57 and 82% of the variance in IBD incidence respectively. Model validation confirmed the robustness of EtOH for the prediction (R-2 = 0.91, RMSE= 11.1) and allowed proposing a threshold level of 30 mu L EtOH L-1 above which IBD may occur. Using this threshold value, the storage time limit associated with the occurrence of the first IBD symptoms was predicted with an acceptable RMSE of 9 days. CONCLUSION: Thiswork clearly identifies biochemical IBDmarkers for ` Rocha' pear and shows that dynamic changes in ethanol concentration during the beginning of storagemay be used to predict IBD development. Therefore the results presented herein represent a major step forward in the prediction of IBD in 'Rocha' pear.
Description
Keywords
Acetaldehyde Ascorbic acid Ethanol Internal browning disorders Modelling Prediction
Citation
Deuchande, T., Larrigaudiere, C., Guterres, U., Carvalho, S. M. P., & Vasconcelos, M. W. (2017). Biochemical markers to predict internal browning disorders in 'rocha' pear during storage under high CO2. Journal of the Science of Food and Agriculture, 97(11), 3603-3612
Publisher
Wiley