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CHANGES IN WATER SOLUBLE POLYURONIDES IN THE PULP TISSUE OF RIPENING < BOSC > PEARS FOLLOWING COLD STORAGE IN AIR, OR IN 1% OXYGEN.

Author(s) : CHEN P. M., BORGIC D. M.

Type of article: Article

Summary

BOSC PEARS WERE STORED EITHER IN AIR OR 1% O2 (AND LOWER THAN 0.03% CO2 ) AT 272 K (-1 DEG C). FRUIT STORED IN AIR FOR 1 TO 5 MONTHS SOFTENED AFTER 2 DAYS AT 293 K (20 DEG C). RIPENING WAS ASSOCIATED WITH A REDUCTION IN EXTRACTABLE JUICE (EJ) AND AN APPARENT INCREASE IN WATER SOLUBLE POLYURONIDES (WSP). THE WSP CONTENT IN FRUIT STORED IN EITHER AIR OR 1% O2 INCREASED SUBSTANTIALLY DURING 6 MONTHS BUT DID NOT AFFECT THE QUANTITY OF EJ. FRUIT STORED AT 1% O2 SHOWED A REDUCTION IN EJ AND AN INCREASE IN WSP DURING RIPENING, WHEREAS, IN LONG-TERM AIR-STORED FRUIT, EJ DID NOT DECLINE WHILE WSP WAS DEGRADED. CORRELATIONOF EJ AND WSP PROVIDED AN ESTIMATION OF STORAGE LIFE.

Details

  • Original title: CHANGES IN WATER SOLUBLE POLYURONIDES IN THE PULP TISSUE OF RIPENING < BOSC > PEARS FOLLOWING COLD STORAGE IN AIR, OR IN 1% OXYGEN.
  • Record ID : 1986-0648
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 110 - n. 5
  • Publication date: 1985/09
  • Document available for consultation in the library of the IIR headquarters only.

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