Articles
ETHYLENE LEVELS OF “BLANCA DE ARANJUEZ” PEARS IN LOW-OXYGEN ATMOSPHERE STORAGE
Article number
256_31
Pages
223 – 230
Language
Abstract
Low-oxygen storage reduced the respiration rate and ethylene production of "Blanca de Aranjuez" pears.
On removal from storage, internal ethylene levels were slighly higher in 3% O2 stored fruits compared to those stored in air.
We noticed a ratio between the evolution of the internal gases during the first hours at 20 °C and the lenght of the storage period.
A significant increase in the internal ethylene levels, over the first hours at 20 °C, and a rapid softening during ripening, were detected in pear stored in low-oxygen atmosphere.
On removal from storage, internal ethylene levels were slighly higher in 3% O2 stored fruits compared to those stored in air.
We noticed a ratio between the evolution of the internal gases during the first hours at 20 °C and the lenght of the storage period.
A significant increase in the internal ethylene levels, over the first hours at 20 °C, and a rapid softening during ripening, were detected in pear stored in low-oxygen atmosphere.
Publication
Authors
C. Merodio, J.L. De la Plaza
Keywords
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