Title: Metabolic Profiles of Anjou Pears Stored in Low Oxygen Atmospheres Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 28, 2008
Publication Date: July 15, 2008
Citation: Felicetti, D.A., Mattheis, J.P., Rudell Jr, D.R. 2008. Metabolic Profiles of Anjou Pears Stored in Low Oxygen Atmospheres. Meeting Abstract. Technical Abstract: Low oxygen storage atmospheres can slow ripening and prevent development of the peel disorder superficial scald on Anjou pear fruit; however, development of peel speckling can be exacerbated by low oxygen storage. To better understand how Anjou pear fruit respond to low oxygen atmospheres, a metabolic profiling approach was employed to characterize peel metabolites in Anjou pears stored at 1C in air (RA), 1.5kPa O2/0.5kPa CO2 (CA), or 0.5kPa O2/0.5kPa CO2 (UA) for up to 6 months. Samples from RA fruit were collected after 2, 4, and 6 months of storage, while CA and UA samples were collected weekly for the first month after harvest, and then after 2, 4, and 6 months of storage. Metabolites were extracted from pear peel and analyzed using both LC-MS and GC-MS. Principal component analysis indicates changes in the metabolomes of CA and UA stored pears may diverge from RA pears within the first month of storage. Primary metabolites, sterols, ethylene precursors, and antioxidants fluctuate according to storage environment and/or time in storage. a-Farnesene was not detectable until 2 months of storage and 1-aminoclyclopropane-1-carboxylic acid was not detectable until 4 months of storage. Superficial scald was present on RA fruit held 7 days at 20C after removal from storage after 4 months. The results indicate diverse metabolic responses occur in Anjou pear peel during storage, and that metabolic responses to storage environments are discernable after relatively short storage periods.