Articles
EFFECTS OF STORAGE TEMPERATURE ON FATTY ACIDS COMPOSITION OF ‘ANJOU’ PEARS
Article number
379_57
Pages
459 – 466
Language
Abstract
‘Anjou’ pears were collected at normal harvest maturity (68.6 N) and stored at -1.1°, 5°, 10°, or 20° C. Fruit flesh firmness, internal ethylene, and the total lipid fatty acid composition were examined after various storage times.
Fruits stored at -1.1° C remained firm and internal ethylene concentrations were initially around 0.1 ul/l and then leveled at about 3 ul/l after 100 days.
Fruits stored at 5° C held their firmness for only 40 days followed by softening and a climacteric rise in ethylene.
Fruits stored at 10° C and 20° C gradually lost their firmness and showed a climacteric rise in ethylene on the 40th and 55th day, respectively.
Linoleic acid, the main fatty acid, increased 100% during storage at -1.1° C but only 50% during storage at 5° or 10° C. No increase was observed during storage at 20° C. Linolenic acid increased only during -1.1° C storage.
Most other fatty acids did not change significantly during storage and showed little response to storage temperature treatments.
Fruits stored at -1.1° C remained firm and internal ethylene concentrations were initially around 0.1 ul/l and then leveled at about 3 ul/l after 100 days.
Fruits stored at 5° C held their firmness for only 40 days followed by softening and a climacteric rise in ethylene.
Fruits stored at 10° C and 20° C gradually lost their firmness and showed a climacteric rise in ethylene on the 40th and 55th day, respectively.
Linoleic acid, the main fatty acid, increased 100% during storage at -1.1° C but only 50% during storage at 5° or 10° C. No increase was observed during storage at 20° C. Linolenic acid increased only during -1.1° C storage.
Most other fatty acids did not change significantly during storage and showed little response to storage temperature treatments.
Authors
D. Gerasopoulos, D.G. Richardson
Keywords
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