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INFLUENCE OF PRESTORAGE CARBON DIOXIDE TREATMENTS ON THE QUALITY OF ‘d'ANJOU’ AND ‘BARTLETT’ PEARS
Author(s) -
DRAKE S. R.,
ELFVING D. C.
Publication year - 2002
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2002.tb00858.x
Subject(s) - pyrus communis , pear , chemistry , controlled atmosphere , ripening , horticulture , carbon dioxide , pedicel , pera , botany , food science , biology , organic chemistry
‘d'Anjou’ and ‘Bartlett’ pears (Pyrus communis L.) were treated with 12% CO 2 for 14 days at ‐1C and then stored in either regular (RA) or controlled‐atmosphere (CA) storage for various periods of time. After each storage period, pears were evaluated for quality attributes. Compared to nontreated fruit, CO 2 ‐treated ‘d'Anjou’ pears from RA storage were firmer, greener, and displayed reduced rot, scald and internal breakdown and better pedicel condition. High CO 2 treatment of ‘Bartlett’ pears prior to RA storage resulted in reduced quality after storage. Prestorage CO 2 treatment of ‘Bartlett’ pears reduced poststorage firmness and TA and increased incidence of scald, but reduced surface damage during ripening. High CO 2 treatment prior to 120 or 220 days of CA storage had no effect on the poststorage quality of either ‘d'Anjou’ or ‘Bartlett’ fruit.