Articles
Dynamic controlled atmosphere (DCA) storage of ‘Conference’ pear retains background color better than normal CA storage
Article number
1456_4
Pages
21 – 28
Language
English
Abstract
Green background color is a major quality attribute of ‘Conference’ pear (Pyrus communis) determining its commercial value.
Proper controlled atmosphere storage can slow down yellowing of the fruit peel for several months.
A storage experiment was carried out with ‘Conference’ pears, harvested in September 2023. Pears were stored in CA conditions of 3 kPa O2 and 0.7 kPa CO2 as well as dynamic controlled atmosphere (DCA) conditions.
When normal CA conditions were reached, the oxygen concentration was allowed to further decrease based on RQ-values measured on the whole storage volume.
Tests were carried out at harvest and after 4 and 8 months of storage and shelf-life at 18°C. The background color was measured using a color spectrometer as well as with an image analysis system as CIE Lab values 8 times spread over 12 days.
Besides these experiments in lab conditions, trials in an industrial setting were carried out.
Color was measured during shelf-life after harvest and after 5 months storage.
The results of the lab experiments showed that the green background color of ‘Conference’ pear was better retained when stored in DCA conditions compared to classical CA storage.
It was observed that in the industrial trial it was more difficult to reach lower oxygen conditions mainly because the rooms were not airtight enough.
However, significant lower oxygen conditions than normal CA conditions were reached resulting in better quality retention.
Proper controlled atmosphere storage can slow down yellowing of the fruit peel for several months.
A storage experiment was carried out with ‘Conference’ pears, harvested in September 2023. Pears were stored in CA conditions of 3 kPa O2 and 0.7 kPa CO2 as well as dynamic controlled atmosphere (DCA) conditions.
When normal CA conditions were reached, the oxygen concentration was allowed to further decrease based on RQ-values measured on the whole storage volume.
Tests were carried out at harvest and after 4 and 8 months of storage and shelf-life at 18°C. The background color was measured using a color spectrometer as well as with an image analysis system as CIE Lab values 8 times spread over 12 days.
Besides these experiments in lab conditions, trials in an industrial setting were carried out.
Color was measured during shelf-life after harvest and after 5 months storage.
The results of the lab experiments showed that the green background color of ‘Conference’ pear was better retained when stored in DCA conditions compared to classical CA storage.
It was observed that in the industrial trial it was more difficult to reach lower oxygen conditions mainly because the rooms were not airtight enough.
However, significant lower oxygen conditions than normal CA conditions were reached resulting in better quality retention.
Authors
H.M. Phan, B.E. Verlinden, M.L.A.T.M. Hertog, P. Verboven, B.M. Nicolaï
Keywords
CA, RQ-DCA, quality change, background color, image analysis
Online Articles (48)