Preharvest bagging and postharvest calcium treatment affects superficial scald incidence and calcium nutrition during storage of ‘Chili’ pear (Pyrus bretschneideri) fruit
Qian Li, Chen-xia Cheng, Xin-fu Zhang, Cai-hong Wang and Shao-lan Yang
Postharvest Biology and Technology, Volume 163, May 2020, 111149
2020
บทคัดย่อ
Superficial scald, which appears as black or brown necrotic patches on the skin, is a serious postharvest physiological disorder of pear fruit. The occurrence of scald in ‘Chili’ pear (Pyrus bretschneideri) fruit during storage at 2 °C in response to preharvest polyethylene (PE) bagging and non-woven fabric bagging has been investigated. The non-woven fabric bagging treatment of fruit prevented scald development, while the PE bagged fruit had a higher incidence of scald than the untreated fruit. Fruit from the PE bagging treatment had lower Ca content, less distribution and lower flux rate of Ca2+ than no bagging and non-woven fabric bagging fruit. The treatment also was associated with greater expression of genes encoding calmodulin-like (CML) proteins, such as PbCML19, PbCML5, PbCML38, PbCML42-1, and PbCML42-2. In contrast, non-woven fabric bagging did not affect the expression of these genes in the fruit. In addition, CaCl2 treatment reduced scald development in PE bagged pear fruit during storage. Our results suggest that Ca2+ may play a role in regulating the occurrence of superficial scald in pear fruit.