Articles
HARVEST MATURITY, CONDITIONING TEMPERATURE, AND ETHYLENE TREATMENT INFLUENCE INDUCTION OF RIPENING CAPACITY IN ‘D’ANJOU’ PEAR FRUIT
Article number
909_88
Pages
719 – 724
Language
English
Abstract
The relationship between dAnjou pear fruit maturity at harvest and postharvest conditioning necessary to induce ripening capacity at -0.5, 5, or 10°C was studied at two locations in Oregon.
Fruit were harvested weekly for five weeks beginning at 66.7 N and conditioned for 10, 20, 30, 40, 50, or 60 d at each temperature.
After 7 d ripening at 20°C, fruit firmness was measured and the conditioning duration corresponding to fruit softening to ≤17.8 N was calculated.
At -0.5°C, ~60 d were required to induce ripening capacity in fruit harvested at initial maturity.
This decreased to a minimum of ~22 d when pears were harvested 28 d later.
At 5°C, fruit harvested at initial maturity required ~30 d to achieve ripening capacity, while those harvested 28 d later needed only 2 d.
At 10°C, fruit harvested at initial maturity required ~18 d to achieve ripening capacity; pears harvested 21 and 28 d after initial maturity required less than 10 d at 10°C. The relationship between harvest timing and the conditioning duration necessary to induce ripening at each temperature was well-described by second-order polynomial regression.
Using this relationship, the conditioning duration necessary to induce ripening capacity in dAnjou pears at -0.5, 5, or 10°C corresponding to specific harvest timings can be calculated from the regression equations. dAnjou pear fruit harvested at 66.7 N treated with 100 ml L-1 ethylene at 20°C for 24 h required additional conditioning of 30 d at -0.5°C, 20 d at 5°C, and 7 d at 10°C to develop ripening capacity.
After 48 h in ethylene an additional 20 d at -0.5°C, 8 d at 5°C, and 4 d at 10°C were required.
Ethylene treatment for 72 h required no additional conditioning.
Fruit were harvested weekly for five weeks beginning at 66.7 N and conditioned for 10, 20, 30, 40, 50, or 60 d at each temperature.
After 7 d ripening at 20°C, fruit firmness was measured and the conditioning duration corresponding to fruit softening to ≤17.8 N was calculated.
At -0.5°C, ~60 d were required to induce ripening capacity in fruit harvested at initial maturity.
This decreased to a minimum of ~22 d when pears were harvested 28 d later.
At 5°C, fruit harvested at initial maturity required ~30 d to achieve ripening capacity, while those harvested 28 d later needed only 2 d.
At 10°C, fruit harvested at initial maturity required ~18 d to achieve ripening capacity; pears harvested 21 and 28 d after initial maturity required less than 10 d at 10°C. The relationship between harvest timing and the conditioning duration necessary to induce ripening at each temperature was well-described by second-order polynomial regression.
Using this relationship, the conditioning duration necessary to induce ripening capacity in dAnjou pears at -0.5, 5, or 10°C corresponding to specific harvest timings can be calculated from the regression equations. dAnjou pear fruit harvested at 66.7 N treated with 100 ml L-1 ethylene at 20°C for 24 h required additional conditioning of 30 d at -0.5°C, 20 d at 5°C, and 7 d at 10°C to develop ripening capacity.
After 48 h in ethylene an additional 20 d at -0.5°C, 8 d at 5°C, and 4 d at 10°C were required.
Ethylene treatment for 72 h required no additional conditioning.
Publication
Authors
D. Sugar, T.C. Einhorn
Keywords
Pyrus communis, pear ripening
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