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Temperature and exposure time during ethylene conditioning affect ripening of Bartlett pears.

Author(s) : AGAR I. T., BIASI W. V., MITCHAM E. J.

Type of article: Article

Summary

Freshly harvested early- and mid-season Bartlett (Williams Bon Chrétien) pears (Pyrus communis) were treated with ethylene (air plus 10 Pa C2H4) or air at 5, 10 and 20 °C for 24 and 48 h (experiment 1) and at 5 and 10 °C for 48, 72 and 96 h and at 20 °C for 24 h (experiment 2). Following the treatment, pears were transferred to 20 °C in air for ripening. Bartlett pears were evaluated for firmness, colour, respiration, ethylene production and activities of 1-amino-cyclopropane-1-carboxylic acid synthase and 1-amino-cyclopropane-1-carboxylic acid oxiase. Ethylene action was temperature dependent.

Details

  • Original title: Temperature and exposure time during ethylene conditioning affect ripening of Bartlett pears.
  • Record ID : 2001-0878
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 48 - n. 2
  • Publication date: 2000

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