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Effects of storage treatments upon the ripening of conference pears
Author(s) -
Knee Michael
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240918
Subject(s) - ripening , softening , chlorophyll , chemistry , carotenoid , pectin , horticulture , postharvest , cold storage , botany , pera , food science , biology , orange (colour) , materials science , composite material
Preliminary work established the pattern of changes in the amounts and properties of soluble pectic polysaccharides in Conference pears during ripening at 10 °C. Conference pears were harvested on three dates and stored in air at −1 °C and in 2% O 2 at −1 °C for various periods. They were ripened on removal from store at 18 °C. Chlorophyll and carotenoid concentrations in the fruit peel and soluble polyuronide concentrations in whole fruit as well as general storage data were recorded. The lag in the ripening of pears at 18 °C after harvesting was abolished by storage at −1 °C. Softening and pectin changes were similar in all stored fruit samples irrespective of picking date, period of storage and whether stored in air or 2% O 2 . Storage in 2% O 2 did retard breakdown slightly, however. The main effect of 2% O 2 was that it reduced the rate of destruction of chlorophyll during storage. Higher levels of chlorophyll were found during ripening in fruit which had been stored in 2% O 2 than in fruit stored in air.