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Effect of different CO2 and O2 concentrations in the storage of "Conférence" pears on the rate of decreases in firmness during ripening.

Author(s) : BLASZCZYK J., BEN J. M.

Summary

Conference pears were stored for 120, 150, 180, and 210 days in a standard cold store at 0 °C and in a CA store. Ripening was conducted for 6 days at a constant temperature of 18 or 10 °C for the first 3 days and at 20 °C for the subsequent 3 days. Pears from the standard cold store and from CA containing 0% CO2 plus 2% O2 and ripened at 10 °C, acquired the acceptable ripeness after 3 and 4 days, respectively. Pears from CA storage of 2% CO2 plus 2% O2 or 3% CO2 plus 5% O2 and ripened at the same temperature preserved the firmness within 1.5-2.0 kg. Lower ripening temperatures slowed firmness losses and metabolic changes, permitting a considerable extension of the marketing period.

Details

  • Original title: Effect of different CO2 and O2 concentrations in the storage of "Conférence" pears on the rate of decreases in firmness during ripening.
  • Record ID : 2000-1964
  • Languages: English
  • Source: Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

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