Premium
Limitations to modified atmosphere packaging for extending the shelf‐life of partly ripened Doyenné du Comice pears
Author(s) -
GEESON J. D.,
GENGE PIA M.,
SHARPLES R. O.,
SMITH S. M.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01159.x
Subject(s) - ripening , modified atmosphere , shelf life , softening , horticulture , atmosphere (unit) , chlorophyll , environmental science , chemistry , botany , food science , mathematics , biology , meteorology , geography , statistics
Summary Although some retardation in ripening of Doyenne du Comice pears can be obtained when unripe fruit are held in modified atmosphere packs (MA) at 20°C, softening proceeds at a faster rate than chlorophyll loss so that the appearance of the fruit fails to match its internal condition. However, a 4‐day extension in shelf‐life was obtained by packing the fruit in a part‐ripe condition and, although the effects on rate of softening were less than those seen for unripe fruit, the yellower ground colour was more consistent with the eating qualities of the fruit. Increases in fruit‐to‐fruit variability, and in the risk of skin injury as the pears ripen in MA packs which were also recorded, are likely to preclude the commercial adoption of this technique for Comice pears.