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FRUIT QUALITY OF “D’ANJOU” PEARS AFTER BIN STORAGE AND LATE‐SEASON PACKING
Author(s) -
DRAKE S.R.,
ELFVING D.C.,
PUSEY P.L.,
KUPFERMAN E.M.
Publication year - 2006
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.1745-4549.2006.0076.x
Subject(s) - pyrimethanil , phytotoxicity , horticulture , fungicide , chemistry , ethoxyquin , diphenylamine , biology , biochemistry , organic chemistry , antioxidant
Scald and decay control are problems associated with the long‐term storage of “D’Anjou” pears. In this 3‐year study, D’Anjou pears were treated with combinations of fungicides (Scholar [fludioxinil], Penbotec [pyrimethanil] and Mertect [thiabendazole]), and antiscald agents (ethoxyquin [ETH] and diphenylamine [DPA]). Little decay was evident with or without the use of fungicides, but scald was a major problem after long‐term bin storage. ETH reduced scald incidence, but stimulated the severity of phytotoxicity. However, when fruits were evaluated by quality control personnel, phytotoxicity did not represent a major issue. ETH treatment enhanced sensory scores for finish and pedicel condition, improving fruit grade. In this study, scald control was better with ETH than DPH. However, DPH did produce acceptable scald control even though it aggravated phytotoxicity. D’Anjou pears packed in boxes with ETH and Cu paper wraps developed less decay and scald than pears in polyethylene bags.