Looking for alternatives to control superficial scald in 'Beurré d'Anjou' pear
This work aimed to evaluate the effectiveness of different strategies to control superficial scald in Beurré dAnjou pears through the inhibition of ethylene production (polyamines, 1-methylcyclopropene, controlled atmosphere or dynamic controlled atmosphere), or through the application of conditioning treatments before storage (UVC, heat treatment). Pears were harvested at optimum maturity and ethylene production, maturity and superficial scald incidence determined monthly during 210 days of storage. Of all the evaluated treatments, only DCA and 1-MCP application effectively controlled superficial scald but were also associated with the development of internal disorders (cavities) and ripening impairment, respectively. Both treatments are currently used commercially in apples, but to achieve commercial use in Beurré dAnjou pears it is necessary to optimize the application protocols. Further studies are needed to prevent storage disorders in Beurré dAnjou pear to ensure fruit softening, striking the right balance between O2 and CO2 and an optimized 1-MCP application.
Calvo, G., Candan, A.P. and Larrigaudière, C. (2021). Looking for alternatives to control superficial scald in 'Beurré d'Anjou' pear. Acta Hortic. 1303, 469-476
1-methylcyclopropene, controlled atmosphere, polyamines, UVC, heat treatment