Articles
EFFECT OF DIFFERENT CO2 AND O2 CONCENTRATIONS IN THE STORAGE OF ‘CONFERENCE’ PEARS ON THE RATE OF DECREASES IN FIRMNESS DURING RIPENING
Article number
485_8
Pages
71 – 78
Language
Abstract
‘Conference’ pears were stored for 120, 150, 180, and 210 days in a standard cold store at 0°C and in a CA store.
Ripening was conducted for 6 days at a constant temperature of 18°C or 10°C for the first 3 days and at 20°C for the subsequent 3 days.
Pears from the standard cold store and from CA containing 0 % CO2 + 2 % O2 and ripened at 10°C, acquired the acceptable ripeness after 3 and 4 days, respectively.
Pears from CA storage of 2 % CO2 + 2 % O2 or 3 % CO2 + 5 % O2 and ripened at the same temperature preserved the firmness within 1.5 – 2.0 kG. Lower ripening temperatures slowed firmness losses and metabolic changes, permitting a considerable extension of the marketing period.
Ripening was conducted for 6 days at a constant temperature of 18°C or 10°C for the first 3 days and at 20°C for the subsequent 3 days.
Pears from the standard cold store and from CA containing 0 % CO2 + 2 % O2 and ripened at 10°C, acquired the acceptable ripeness after 3 and 4 days, respectively.
Pears from CA storage of 2 % CO2 + 2 % O2 or 3 % CO2 + 5 % O2 and ripened at the same temperature preserved the firmness within 1.5 – 2.0 kG. Lower ripening temperatures slowed firmness losses and metabolic changes, permitting a considerable extension of the marketing period.
Authors
J. Blaszczyk, J.M. Ben
Keywords
pears, acids, CA store, cold store, firmness, ripening, soluble solids
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