Share

Effect of ethylene in the storage environment on the quality of 'Bartlett pears'.

Author(s) : BOWER J. H., BIASI W. V., MITCHAM E. J.

Type of article: Article

Summary

The effect of ethylene on the quality of Bartlett pears stored at either -1 or 2 °C was examined. Fruit from three different harvest dates were stored for 3 months in 0, 1, 5 or 10 µ l-1 ethylene. Quality attributes, including skin colour, firmness, scald and internal browning, were assessed when the fruit were removed from storage and after 4 days ripening at 20 °C. All levels of ethylene increased the incidence of physiological disorders. However, the effect of ethylene was minor compared with the influence of temperature. Fruit stored at -1 °C remained firm and green, subsequently ripening normally at 20 °C, irrespective of exposure to ethylene, while all of the pears kept at 2 °C softened and yellowed during storage, and developed symptoms of superficial scald and internal browning. The severity of these disorders increased when fruit were ripened at 20 °C. It was concluded that although it is desirable to minimize ethylene in the storage atmosphere, benefits are likely to be minor compared with the potential gains from good temperature management.

Details

  • Original title: Effect of ethylene in the storage environment on the quality of 'Bartlett pears'.
  • Record ID : 2004-0202
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 28 - n. 3
  • Publication date: 2003/06

Links


See other articles in this issue (2)
See the source

Indexing