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 'Beurre d'Anjou' 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 'Beurre d'Anjou' pears it is necessary to optimize the application protocols. Further studies are needed to prevent storage disorders in 'Beurre d'Anjou' pear to ensure fruit softening, striking the right balance between O-2 and CO2 and an optimized 1-MCP application.