Articles
ETHYLENE RIPENING OF PEARS BY UNCONVENTIONAL MEANS: USE OF EXPERIMENTAL THIMBLE-SIZED ETHYLENE CAPSULES INSIDE CARTONS AND CLAMSHELLS
Article number
880_40
Pages
339 – 346
Language
English
Abstract
This trial is part of a project to develop new ethylene conditioning technologies and improved packaging and handling strategies to supply well ripened, ready-to-eat pears.
Key features are customised clamshell packs that protect and display fruit, ripeSense® labels to monitor ripeness, and experimental thimble-sized capsules that slowly release ethylene for several days, thus avoiding dependence on special conditioning facilities and permitting in-transit conditioning.
In September 2005, Anjou pears grown near Wenatchee, WA, USA were removed from cold storage 1 week after harvest and packed, along with thimble-sized ethylene release capsules (ERCs), into conventional cartons, Euro-packs and ripeSense® – labelled clamshells, which were then held at 20°C for 1, 3 or 5 days.
For comparison, other fruit were pre-warmed and then ethylene-conditioned in a forced-air trailer for 1 day at 20°C, or simply warmed to 20°C for 3 days in each package type (both conditioning treatments used commercially in the Wenatchee area). All fruit were then chilled for 4 days, reducing fruit temperatures to 8-14°C, and transported for 4.5 days in a refrigerated truck from Wenatchee to Raleigh, NC, where they were rated for damage and allowed to ripen fully before comparison by a consumer taste panel.
Ethylene from the capsules produced concentrations of 70-160 ppm within 36 h and at least 65 ppm ethylene was maintained in all three package types for 7 days.
Some in-transit ethylene conditioning would have occurred in the packages containing capsules while fruit temperatures were above 7°C. All ERC-conditioned fruit gave significantly higher mean flavour and overall liking scores than non-ERC-conditioned fruit.
Texture scores were also significantly higher for fruit in cartons with ERCs than for the controls.
These results suggest this experimental thimble-sized in-package ERC should provide a useful alternative method for conditioning fruit without the need for specialized facilities, and facilitate in-transit or in-store conditioning.
Key features are customised clamshell packs that protect and display fruit, ripeSense® labels to monitor ripeness, and experimental thimble-sized capsules that slowly release ethylene for several days, thus avoiding dependence on special conditioning facilities and permitting in-transit conditioning.
In September 2005, Anjou pears grown near Wenatchee, WA, USA were removed from cold storage 1 week after harvest and packed, along with thimble-sized ethylene release capsules (ERCs), into conventional cartons, Euro-packs and ripeSense® – labelled clamshells, which were then held at 20°C for 1, 3 or 5 days.
For comparison, other fruit were pre-warmed and then ethylene-conditioned in a forced-air trailer for 1 day at 20°C, or simply warmed to 20°C for 3 days in each package type (both conditioning treatments used commercially in the Wenatchee area). All fruit were then chilled for 4 days, reducing fruit temperatures to 8-14°C, and transported for 4.5 days in a refrigerated truck from Wenatchee to Raleigh, NC, where they were rated for damage and allowed to ripen fully before comparison by a consumer taste panel.
Ethylene from the capsules produced concentrations of 70-160 ppm within 36 h and at least 65 ppm ethylene was maintained in all three package types for 7 days.
Some in-transit ethylene conditioning would have occurred in the packages containing capsules while fruit temperatures were above 7°C. All ERC-conditioned fruit gave significantly higher mean flavour and overall liking scores than non-ERC-conditioned fruit.
Texture scores were also significantly higher for fruit in cartons with ERCs than for the controls.
These results suggest this experimental thimble-sized in-package ERC should provide a useful alternative method for conditioning fruit without the need for specialized facilities, and facilitate in-transit or in-store conditioning.
Authors
K.R. Sharrock, R.F. Henzell
Keywords
Pyrus communis, in-transit conditioning, aroma, packaging comparison, transport damage, consumer taste panel
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