Articles
The effect of postharvest low oxygen treatments on sensory evaluation in some pear cultivars under different storage technologies
Article number
1396_45
Pages
327 – 336
Language
English
Abstract
Postharvest low oxygen (LO) treatments lead to positive results in the maintenance of fruit quality after long-term storage, while in some cultivars it leads to detrimental effects such as failure to ripen after long-term storage and increase in physiological disorders.
There is no data on response of Santa Maria, and Ankara pear cultivars to LO stress conditions during cold storage period.
In this study, after application of LO (0.05% O2) in CA cabinets for one and two weeks, the fruit were stored under regular or normal air (RA) and CA storage (3% O2 + 1% CO2) conditions at 0±1°C. Sensory evaluation as firmness, juiciness, sweetness, bitterness, alcohol taste were observed during a shelf life period of 14 days at 7-day intervals after a cold storage period of 3, 6 and 9 months.
In Ankara, LO treatments caused firmer but less juicy fruit but two-weeks LO treatment increased bitterness after 3 months under RA conditions.
The significant effects of LO treatments disappeared after the 6th month.
LO treatment for one-week caused fruit with lower bitterness and alcohol taste during shelf life after CA storage of 6 months, while after the 9th month, two-week LO treatment stimulated alcohol taste.
In Santa Maria, after 3 months under RA conditions, firmness decreased, and juiciness, bitterness and alcohol taste increased in fruit during shelf life.
After 3 and 6 months in CA conditions, one-week LO treatment resulted in juicier fruit and helped to lower alcohol taste in fruit during shelf life.
Overall, the effect of LO treatments changed based on storage technology.
Additionally, one-week LO treatment can help to reduce alcohol formation and enhance fruit taste during shelf life period after 6 months cold storage in both cultivars.
There is no data on response of Santa Maria, and Ankara pear cultivars to LO stress conditions during cold storage period.
In this study, after application of LO (0.05% O2) in CA cabinets for one and two weeks, the fruit were stored under regular or normal air (RA) and CA storage (3% O2 + 1% CO2) conditions at 0±1°C. Sensory evaluation as firmness, juiciness, sweetness, bitterness, alcohol taste were observed during a shelf life period of 14 days at 7-day intervals after a cold storage period of 3, 6 and 9 months.
In Ankara, LO treatments caused firmer but less juicy fruit but two-weeks LO treatment increased bitterness after 3 months under RA conditions.
The significant effects of LO treatments disappeared after the 6th month.
LO treatment for one-week caused fruit with lower bitterness and alcohol taste during shelf life after CA storage of 6 months, while after the 9th month, two-week LO treatment stimulated alcohol taste.
In Santa Maria, after 3 months under RA conditions, firmness decreased, and juiciness, bitterness and alcohol taste increased in fruit during shelf life.
After 3 and 6 months in CA conditions, one-week LO treatment resulted in juicier fruit and helped to lower alcohol taste in fruit during shelf life.
Overall, the effect of LO treatments changed based on storage technology.
Additionally, one-week LO treatment can help to reduce alcohol formation and enhance fruit taste during shelf life period after 6 months cold storage in both cultivars.
Authors
N. Tuna Gunes
Keywords
Pyrus communis L., low oxygen, firmness, alcohol, bitterness, controlled atmosphere
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