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Influence of prestorage carbon dioxide treatments on the quality of 'd'Anjou' and 'Bartlett' pears.

Author(s) : DRAKE S. R., ELFVING D. C.

Type of article: Article

Summary

'D'Anjou' and 'Bartlett' pears (Pyrus communis L.) were treated with 12% CO2 for 14 days at -1 °C and then stored in either regular (RA) or controlled-atmosphere (CA) storage for various periods of time. After each storage period, pears were evaluated for quality attributes. Compared to nontreated fruit, CO2-treated 'd'Anjou' pears from RA storage were firmer, greener, and displayed reduced rot, scald and internal breakdown and better pedicel condition. High CO2 treatment of 'Bartlett' pears prior to RA storage resulted in reduced quality after storage. Prestorage CO2 treatment of "Bartlett" pears reduced poststorage firmness and TA and increased incidence of scald, but reduced surface damage during ripening. High CO2 treatment prior to 120 or 220 days of CA storage had no effect on the poststorage quality of either 'd'Anjou' or 'Bartlett' fruit.

Details

  • Original title: Influence of prestorage carbon dioxide treatments on the quality of 'd'Anjou' and 'Bartlett' pears.
  • Record ID : 2005-1973
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 26 - n. 2
  • Publication date: 2002

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