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ARS Home » Pacific West Area » Wenatchee, Washington » Physiology and Pathology of Tree Fruits Research » Research » Publications at this Location » Publication #241404

Title: Metabolic profiles of d’Anjou pears stored in low oxygen atmospheres

item Felicetti, David
item Mattheis, James
item Rudell, David

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/5/2009
Publication Date: 11/6/2009
Citation: Felicetti, D.A., Mattheis, J.P., Rudell Jr, D.R. 2009. Metabolic Profiles of d’Anjou Pears Stored in Low Oxygen Atmospheres. Meeting Abstract. N/A.

Interpretive Summary:

Technical Abstract: Low oxygen storage atmospheres slow ripening and prevent superficial scald development on d’Anjou pear fruit. A metabolic profiling approach was employed to characterize peel metabolites in d’Anjou pears stored at 1C in air, 1.5kPa O2/0.5kPa CO2 (CA), or 0.5kPa O2/0.5kPa CO2 (UA) for up to 6 months. 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 diverge from pears stored in air 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 and 1-aminoclyclopropane-1-carboxylic acid was not detectable until fruit had been stored 4 months. Fruit stored in air developed scald after removal from storage after 4 months. The results indicate storage environment induces diverse metabolic responses in d’Anjou pear peel, and that metabolic responses to storage environments are discernable after relatively short storage periods.