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Effect of relative humidity (RH) on ripening of "Le Lectier" pear fruit.

Author(s) : MURAYAMA H., SATOH D., OHTA Y., FUKUSHIMA T.

Summary

Harvested fruits were held at 55, 75 or 95% RH and 20 deg C. Fruits kept at 95% RH softened rapidly after 3 weeks and firmness was lesser than 10 N after 5 weeks. Softening was accompanied by a marked increase in ethylene production and ACC (1-aminocyclopropane-1 carboxylic acid) content after 4 weeks. Fruits kept at 55 and 75% RH had not softened much even after 4 weeks. After 8 weeks' storage, these fruits still had not produced increased levels of ethylene or ACC. Exogenous ethylene application (2000 ppm for 48 hours) to fruits held at 55% RH for 5 weeks produced a rapid rise in both metabolites and resulted in rapid softening. Fruits held at 1 deg C for 2 weeks prior to storage at 55% RH and 20 deg C softened and ripened normally.

Details

  • Original title: Effect of relative humidity (RH) on ripening of "Le Lectier" pear fruit.
  • Record ID : 1997-1580
  • Languages: English
  • Publication date: 1995
  • Source: Source: Acta Hortic./Proc. Postharvest Physiol. Fruits, Kyoto
    n. 398; 187-193; 10 ref.

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