Share

SOFTENING AND RIPENING OF PEARS AS INFLUENCED BY SIMULATED TRANSIT TEMPERATURES.

Author(s) : MELLENTHIN W. M., CHEN P. M.

Type of article: Article

Summary

PEARS (PYRUS COMMUNIS L.) HARVESTED AT OPTIMUM MATURITY WITH FLESH FIRMNESS OF 6.4 KG WERE STORED AT 272 K (-1.1.C) FOR 3 MONTHS BEFORE BEING SUBJECTED TO DIFFERENT INTERMITTENT AND SIMULATED TRANSIT TEMPERATURES. FRUIT HELD FOR 3 DAYS AT 274.7 OR 280.2 K (1.7 OR 7.2.C) DID NOT SOFTEN SIGNIFICANTLY AT TRANSIT TEMPERATURE OF 272 K FOR 4 WEEKS, WHEREAS FRUIT HELD FOR 3 DAYS AT 285.8 K (12.8.C) SOFTENED FROM 6.0 KG TO 4. 0 KG AFTER 4 WEEKS AT 272 K. AFTER 4 WEEKS AT 274.7K, FRUIT HELD FOR 3 DAYS AT ALL INTERMITTENT TEMPERATURES SOFTENED 5.0-3.5 KG. SIMULATED TRANSIT TEMPERATURES ABOVE 280.2 K CAUSED SOFTENING TO LESS THAN 2.5 KG WITHIN 3 WEEKS. THE ADDITIVE EFFECTS OF BRIEF INTERMITTENT AND 4-WEEK SIMULATED TRANSIT TEMPERATURES INDICATED THAT THE HIGHER THE TEMPERATURE, THE MORE SOFTENING OF PEARS OCCURRED. FRUIT HELD FOR3 DAYS AT 274.7, 280. 2, OR 285.8 K AND 4 WEEKS AT 272.1 OR 274.7 K SOFTENED RAPIDLY TO 1 KG .C), IN CONJUNCTION WITH ACCELERATED RATES OF RESPIRATION AND ETHYLENE PRODUCTION. HOWEVER, SOFTENING PRECEDED CLIMACTERIC RISES IN ETHYLENE AND RESPIRATION OF FRUIT KEPT 4 WEEKS AT 272 K.

Details

  • Original title: SOFTENING AND RIPENING OF PEARS AS INFLUENCED BY SIMULATED TRANSIT TEMPERATURES.
  • Record ID : 1982-0109
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 106 - n. 1
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing