Abstract

CANDAN, A.P  and  CALVO, G. Atmósferas controladas dinámicas: una alternativa para el control de la escaldadura superficial en peras. RIA. Rev. investig. agropecu. [online]. 2016, vol.42, n.3, pp.291-299. ISSN 1669-2314.

Storage potential of Beurrè D’Anjou and Packham’s Triumph pears is very good but is limited primarily by superficial scald (SS). Given the restrictions on the use of traditional antioxidants, it is crucial to find a technology that allows control of this disorder, considering the safety requirements. In pears, 1-methylcyclopropene (1-MCP) treatment control SS, but may prevents normal fruit ripening; that’s why the "dynamic controlled atmosphere" (DCA) had a particular interest in this specie. In this trial, Beurrè D’Anjou and Packham’s Triumph pears were stored in regular air (RA), controlled atmosphere (CA), DCA or treated with 300ppb 1-MCP. Compared with fruit stored in RA and CA, the DCA significantly reduced superficial scald development, kept the epidermis green color and reduced the softening without avoiding fruit ripening. Since the fruits treated with 1-MCP did not ripe, it is concluded that ACD is an excellent tool for storing Packham’s Triumph pears. However, cavities development, preclude its recommendation in Beurrè D’ Anjou.

Keywords : Low oxygen level (LOL); 1-methilcyclopropene; Cavities; CO₂ injury; Ripening.

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