Articles
EFFECT OF CONTROLLED ATMOSPHERE STORAGE ON QUALITATIVE PARAMETERS OF ASIAN PEAR CULTIVAR ‘ZAOSULI’
Article number
1079_76
Pages
567 – 572
Language
English
Abstract
The effect of ambient atmosphere composition on the physico-chemical parameters of Asian pear cultivar Zaosuli (weight loss, skin colour, firmness, titratable acidity, soluble solids, antioxidant capacity, acetaldehyde, methanol and ethanol content) were investigated.
Fruit were stored at 1°C under conditions of RA (normal air), CA-1 (2% O2 + 7% CO2) and CA-2 (0.5% O2 + 1% CO2) for 40 days.
At 10 day intervals, fruit were removed from storage for analysis immediately, and after 5 days in shelf-life conditions (18°C). The highest weight losses during storage were observed in fruits stored in RA atmosphere.
In this atmosphere, considerable change of colour from green to yellow (highest increase in a* values in the CIE L*a*b* system) were detected.
Tissue firmness significantly decreased within the first 10 days of storage for all treatments.
There was no significant effect of the atmosphere on the content of titratable acidity and soluble solids content during storage.
The antioxidant capacity of fruits decreased during storage, with the largest decline occurring in the CA-1 atmosphere, while less pronounced reduction was monitored in fruit stored in RA atmosphere.
Pears stored under RA atmosphere had statistically significantly higher ethanol levels, measured at the end of the shelf life, than fruits stored under CA-1 and CA-2. During the monitoring period, no significant influence of the atmosphere on the flesh firmness, titratable acidity and soluble solids content was observed.
Fruit were stored at 1°C under conditions of RA (normal air), CA-1 (2% O2 + 7% CO2) and CA-2 (0.5% O2 + 1% CO2) for 40 days.
At 10 day intervals, fruit were removed from storage for analysis immediately, and after 5 days in shelf-life conditions (18°C). The highest weight losses during storage were observed in fruits stored in RA atmosphere.
In this atmosphere, considerable change of colour from green to yellow (highest increase in a* values in the CIE L*a*b* system) were detected.
Tissue firmness significantly decreased within the first 10 days of storage for all treatments.
There was no significant effect of the atmosphere on the content of titratable acidity and soluble solids content during storage.
The antioxidant capacity of fruits decreased during storage, with the largest decline occurring in the CA-1 atmosphere, while less pronounced reduction was monitored in fruit stored in RA atmosphere.
Pears stored under RA atmosphere had statistically significantly higher ethanol levels, measured at the end of the shelf life, than fruits stored under CA-1 and CA-2. During the monitoring period, no significant influence of the atmosphere on the flesh firmness, titratable acidity and soluble solids content was observed.
Publication
Authors
M. Horak, J. Goliás, J. Balík, P. Snurkovič , A. Nemcova
Keywords
Pyrus pyrifolia, controlled atmosphere, firmness, weight losses, shelf life
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