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Elevated carbon dioxide storage of "Anjou" pears using purge-controlled atmosphere.

Author(s) : DRAKE S. R.

Type of article: Article

Summary

Pears stored in 3% CO2 were firmer, greener, and displayed less scald, internal breakdown, and stem-end decay than pears stored in 1% CO2. They retained the ability to ripen after long-term storage. A 10-day delay in atmosphere establishment had little or no influence on the long-term keeping quality or ripening of "Anjou" pears.

Details

  • Original title: Elevated carbon dioxide storage of "Anjou" pears using purge-controlled atmosphere.
  • Record ID : 1995-2294
  • Languages: English
  • Source: HortScience - vol. 29 - n. 4
  • Publication date: 1994/04
  • Document available for consultation in the library of the IIR headquarters only.

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