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STEM-END DECAY AND QUALITY OF LOW OXYGEN STORED PEARS.

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

Type of article: Article

Summary

STEM-END DECAY CAUSED BY SEVERAL FUNGI WAS LESS IN PEARS STORED IN A LOW O2 [1% O2 + 0.05% CO2, 272K (-1.1 DEG C)ROOM THAN IN ONES STORED IN 272 K AIR. ETHYLENE CONCENTRATION IN THE LOW O2 ROOM WAS ABOUT 120 TIMES HIGHER THAN IN THE AIR ROOM BUT DID NOT CAUSE FRUIT SOFTENING OR PEEL DEGREENING AFTER 8 MONTHS STORAGE AT 272 K. THE 1% O2-STORED FRUIT SOFTENED FASTER THAN THE AIR-STORED FRUIT DURING RIPENING AND ALSO RIPENED WITH BETTER DESSERT QUALITY. JUICE BINDING CAPACITY OF RIPENED FRUIT PULP FROM 1% O2-STORED PEARS WAS GREATER THAN THAT OF AIR-STORED FRUIT; THE TEXTURE OF RIPE FRUIT FROM THE 1% O2 STORAGE WAS BUTTERY AND JUICY WHILE THAT OF AIR-STORED FRUIT WAS COARSE AND DRY. THE HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC ANALYSIS REVEALED THAT ORGANIC ACIDS IN 1% O2-STORED AND AIR-STORED FRUITS WERE QUALITATIVELY IDENTICAL.

Details

  • Original title: STEM-END DECAY AND QUALITY OF LOW OXYGEN STORED PEARS.
  • Record ID : 1982-1958
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 106 - n. 6
  • Publication date: 1981/11
  • Document available for consultation in the library of the IIR headquarters only.

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