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Physiological responses of Chinese pear 'Yali' fruit to CO2-enriched and/or O2-reduced atmospheres.

[In Japanese. / En japonais.]

Author(s) : NING B., KUBO Y., INABA A., NAKAMURA R.

Type of article: Article

Summary

Respiration was inhibited in fruits stored at 10 or 20 deg C under 5% CO2 + 3% O2 for the first 4 days of storage, and then increased suddenly and fruits developed a physiological disorder. The storage life of fruits packed in film with soda lime at 10 deg C, in which O2 was about 8%, was prolonged by about 1 month compared with fruits packed in perforated bags. Concentrations of more than 5% CO2 and/or less than 5% O2 inside plastic bags caused ethanol accumulation in fruits and the development of physiological disorders, thereby shortening the storage life of fruit. It is suggested that Yali fruits are sensitive to CO2-enriched and O2-reduced atmospheres, and that 2% CO2 and 8% O2 are optimal for long-term storage.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1999-3638
  • Languages: Japanese
  • Source: J. jap. Soc. hortic. Sci. - vol. 66 - n. 3-4
  • Publication date: 1997

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