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PHYSIOLOGICAL AND QUALITY RESPONSES OF < BARTLETT > PEARS TO REDUCED O2 AND ENHANCED CO2 LEVELS AND STORAGE TEMPERATURE.

Author(s) : KE D., GORSEL H. van, KADER A. A.

Type of article: Article

Summary

< BARTLETT > PEARS (PYRUS COMMUNIS L) TOLERATED UP TO 10 DAYS OF EXPOSURE TO ATMOSPHERES CONTAINING 1.0, 0.5, OR 0.25% O2 AT 273, 278 OR 283 K (0, 5 OR 10 DEG C) WITHOUT ANY DETRIMENTAL EFFECTS ON THEIR QUALITY ATTRIBUTES. THE FRUITS ALSO TOLERATED 4 TO 6 DAYS OF EXPOSURE TO AIR ENRICHED WITH 20, 50, OR 80% CO2 AT THE 3 TEMPERATURES. THE BENEFICIAL EFFECTS OF EXPOSURES TO THE O2 -REDUCED OR CO2 -ENRICHED ATMOSPHERES INCLUDED REDUCTION OF RESPIRATION AND ETHYLENE PRODUCTION RATES AND RETARDATION OF SKIN YELLOWING AND FLESH SOFTENING. WHILE 1.0 OR 0.5% O2 AND 20% CO2 DID NOT INCREASE ETHANOL AND ACETALDEHYDE CONTENTS, 0.25% O2 SLIGHTLY INCREASED AND 50 OR 80% CO2 DRAMATICALLY INCREASED THE CONTENTS OF THESE 2 VOLATILES IN JUICE OF THE FRUITS.

Details

  • Original title: PHYSIOLOGICAL AND QUALITY RESPONSES OF < BARTLETT > PEARS TO REDUCED O2 AND ENHANCED CO2 LEVELS AND STORAGE TEMPERATURE.
  • Record ID : 1991-0669
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 115 - n. 3
  • Publication date: 1990/05
  • Document available for consultation in the library of the IIR headquarters only.

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