STORAGE RESPONSE OF D’ANJOU PEARS FOLLOWING SHORT-TERM HIGH CARBON DIOXIDE TREATMENT

Beneficial effects were derived from short-term high CO₂ treatment of ‘Anjou’ pears (Pyrus communis L) immediately following harvest.
High CO₂ treated pears maintained the ripening capacity while the untreated fruits failed to ripen after long storage.
Other benefits obtained from high CO₂ treatment included retaining firmness, reducing loss of malic acid, retarding ethylene production, delaying climacteric rise in respiration, suppressing the increase in protein nitrogen and improving quality.
Results from a sealed storage room experiment demonstrated that the short-term high CO₂ treatment had promising potential for commercial use.

II International Symposium on Pear Growing

W.M. Mellenthin, C.Y. Wang

https://doi.org/10.17660/ActaHortic.1977.69.42