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The brown color development on the skin of three varieties of pears (Bartllet, Packham's T. and Anjou) was characterized between 200 and 300 nm from hexane extracts of pear peel discs, with and without the application of the antioxidant Ethoxyquin (2700ppm) during -1°C storage and 20°C ripening. All the varieties presented a main peak at 232nm (afarnesene), which decreased in the storage as scald increased. Absorbance at 259, 269, and 280nm (conjugated trienes) were characteristic of Anjou and Packham's Triumph fruits susceptible to the disorder. Bartlett fruits had a major peak at 259nm without the other secondary peaks. The application of ethoxyquin reduced the oxidation of a farnesene, the formation of the conjugated trienes and intensity of scald in Packham's Triumph and Anjou fruits. However in Bartlett fruits this antioxidant was not very effective to reduce the scald.

709 PB 359 SPECTROPHOTOMETRIC CHARACTERIZATION OF STORAGE SCALD DISORDER IN BARTLETT, PACKHAM'S TRIUMPHED `ANJOU' PEAR FRUIT VARIETIES