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Influence des traitements à l'éthylène au cours de l'entreposage sur la qualité des poires 'Bartlett'.

Effect of ethylene in the storage environment on the quality of 'Bartlett pears'.

Auteurs : BOWER J. H., BIASI W. V., MITCHAM E. J.

Type d'article : Article

Résumé

The effect of ethylene on the quality of Bartlett pears stored at either -1 or 2 °C was examined. Fruit from three different harvest dates were stored for 3 months in 0, 1, 5 or 10 µ l-1 ethylene. Quality attributes, including skin colour, firmness, scald and internal browning, were assessed when the fruit were removed from storage and after 4 days ripening at 20 °C. All levels of ethylene increased the incidence of physiological disorders. However, the effect of ethylene was minor compared with the influence of temperature. Fruit stored at -1 °C remained firm and green, subsequently ripening normally at 20 °C, irrespective of exposure to ethylene, while all of the pears kept at 2 °C softened and yellowed during storage, and developed symptoms of superficial scald and internal browning. The severity of these disorders increased when fruit were ripened at 20 °C. It was concluded that although it is desirable to minimize ethylene in the storage atmosphere, benefits are likely to be minor compared with the potential gains from good temperature management.

Détails

  • Titre original : Effect of ethylene in the storage environment on the quality of 'Bartlett pears'.
  • Identifiant de la fiche : 2004-0202
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 28 - n. 3
  • Date d'édition : 06/2003

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