‘Bartlett’ pear fruit (Pyrus communis L.) ripening regulation by low temperatures involves genes associated with jasmonic acid, cold response, and transcription factors

Hudina, M., Stampar, F., Orazem, P., Mikulic Petkovsek, M. and Veberic, R. 2012. Phenolic compounds profile, carbohydrates and external fruit quality of the 'Concorde' pear ( Pyrus communis L.) after bagging. Can. J. Plant Sci. 92: 67–75. The practice of pre-harvest bagging has been extensively used in several fruit crops to improve the commercial value of the fruit. The purpose of this study was to investigate the effect of fruit bagging on internal and external quality of the European pear (Pyrus communis L.) cv. ‘Concorde’. Fruit quality was determined by chemical analyses (individual sugars, organic acids and phenolic compounds) and physical characteristics in 2005 and 2006. Bagging of pear fruit after June drop until harvest significantly reduced fruit length in both observed years. Fruit bagging resulted in increased firmness of the fruit only in 2006. Soluble solids content was significantly lower in bagged fruit in 2006. In 2005, bagging had no influence on firmness and soluble solids content. Bagging improved fruit surface lightness, since L* was higher in the bagged than in the control fruit in both years. Also the a* parameter was higher in bagged fruit. We noted significant influence of bagging on total sugars content. Bagging European pear fruit decreased the content of phenolic compounds in skin (catechin, chlorogenic acid, epicatechin, p-coumaric acid, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin 3-O-rhamnoside). The removal of bags 7 d before harvest significantly increased glucose, shikimic and fumaric acids.

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Effect of a postbloom naphthaleneacetic acid thinning spray and hand thinning on quality and quantity of pear fruit (Pyrus communis L.) cv. Harrow Sweet

Canadian Journal of Plant Science ◽

10.4141/cjps09083 ◽

2009 ◽

Vol 89 (6) ◽

pp. 1109-1116 ◽

Cited By ~ 3

Author(s):

M Hudina ◽

F Štampar

Keyword(s):

Organic Acids ◽

Pyrus Communis ◽

Soluble Solids ◽

Naphthaleneacetic Acid ◽

Pear Fruit ◽

Cross Sectional ◽

Control Fruit ◽

Pyrus Communis L ◽

Negative Effect ◽

Fruit Diameter

The effect of naphthaleneacetic acid (NAA) and hand thinning on quality and quantity of pear fruit (Pyrus communis L.) cv. Harrow Sweet was investigated in 2005, 2006 and 2007. The experiment included the following treatments: an unsprayed control, hand thinning to 3 fruit cm-2 of trunk cross-sectional area (TCSA), hand thinning to 6 fruit cm-2 of TCSA, NAA at 8 mg L-1 (2005-2007), NAA at 16 mg L-1 (2006-2007) and NAA at 20 mg L-1 (2007). The same treatments were applied to the same trees in each of the three years. NAA thinning did not reduce yield per tree and had no negative effect on fruit set, yield efficiency, or crop load in any of the years. In 2005 and 2006, NAA and hand thinning significantly increased fruit diameter and weight. In 2007, only NAA at 20 mg L-1 significantly increased fruit diameter and weight relative to the control. Fruit firmness was not influenced by NAA or hand thinning in 2005 or 2007, but in 2006, hand-thinned fruits were significantly less firm than control fruit. Hand thinning to 6 fruit cm-2 of TCSA increased fruit soluble solids content in 2006 and 2007. Neither NAA nor hand thinning influenced total sugars or organic acids in fruit. Key words: Yield, sugars, organic acids, HPLC

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Effect of irrigation regime on the production of volatiles that affect the aroma of the pear variety Triumph of Vienna (Pyrus communis L.)

Revista Colombiana de Ciencias Hortícolas ◽

10.17584/rcch.2019v13i3.10920 ◽

2019 ◽

Vol 13 (3) ◽

pp. 348-358 ◽

Cited By ~ 1

Author(s):

Javier Enrique Vélez ◽

Wilson Polanía ◽

Nicolás Beltrán

Keyword(s):

Growth Period ◽

Pyrus Communis ◽

Sensory Profile ◽

Phenological Stage ◽

Pear Fruit ◽

Regulated Deficit Irrigation ◽

Physiological Processes ◽

Pyrus Communis L ◽

Low Sensitivity

Water is a major component of plants that directly and indirectly affects physiological processes. One of the consequences of a hydric deficit in the pear fruit is modification of the aroma. No information exists on the effect of a water deficit on the sensory profile and volatile composition of this species. The objective was to determine the production of volatiles in the harvest and post-harvest of pear var. Triumph of Vienna (Pyrus communis L.) with regulated deficit irrigation (RDI). The irrigation treatments consisted of the application of water regimes that were 100 (Control), 74 and 48% of the ETc during the rapid fruit growth period. The rest of the season plants were irrigated at 100%ETc. In the deficit treatments, there were no significant reductions with respect to the control in the quality of the fruits, obtaining a water savings in 74 and 48%ETc of 26 and 40%, respectively. The esters were the volatile compounds that contribute greatly to aroma, which increased steadily during the climacteric phase. Under the limited water conditions, watering with regulated, deficit doses obtained production that was similar to that of well-watered crops, provided that it was carried out in the phenological stage of low sensitivity and that the tolerance limits of stress were not exceeded.

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