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Poires Conférence : influence de diverses teneurs en CO2 et en O2 lors de l'entreposage sur la diminution de la fermeté pendant la maturation.

Effect of different CO2 and O2 concentrations in the storage of "Conférence" pears on the rate of decreases in firmness during ripening.

Auteurs : BLASZCZYK J., BEN J. M.

Résumé

Conference pears were stored for 120, 150, 180, and 210 days in a standard cold store at 0 °C and in a CA store. Ripening was conducted for 6 days at a constant temperature of 18 or 10 °C for the first 3 days and at 20 °C for the subsequent 3 days. Pears from the standard cold store and from CA containing 0% CO2 plus 2% O2 and ripened at 10 °C, acquired the acceptable ripeness after 3 and 4 days, respectively. Pears from CA storage of 2% CO2 plus 2% O2 or 3% CO2 plus 5% O2 and ripened at the same temperature preserved the firmness within 1.5-2.0 kg. Lower ripening temperatures slowed firmness losses and metabolic changes, permitting a considerable extension of the marketing period.

Détails

  • Titre original : Effect of different CO2 and O2 concentrations in the storage of "Conférence" pears on the rate of decreases in firmness during ripening.
  • Identifiant de la fiche : 2000-1964
  • Langues : Anglais
  • Source : Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
  • Date d'édition : 03/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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