บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of different CO2 and O2 concentrations in the storage of 'Conference' pears on the rate of decreases in firmness during ripening.

Blaszczyk, J.; Ben, J. M.;

Acta Horticulturae Year: 1999 Issue: No. 485 Pages: 71-77 Ref: 13 ref.

1999

บทคัดย่อ

Effect of different CO2 and O2 concentrations in the storage of 'Conference' pears on the rate of decreases in firmness during ripening.

Conference pears were stored for 120, 150, 180 or 210 days in a standard cold store at 0 deg C or in a controlled atmosphere (CA) store (0% CO2 + 2% O2, 2% CO2 + 2% O2 or 3% CO2 + 5% O2). After removal from storage, the fruits were ripened by holding for 6 days at 18 deg C and 80% RH, or for 3 days at 10 deg C followed by 3 days at 20 deg C at 80% RH. CA-stored fruits generally ripened more slowly than air-stored fruits, particularly those stored in 2% CO2 + 2% O2 or 3% CO2 + 5% O2 for 180 days or 2% CO2 + 2% O2 for 210 days. The results suggest that pears removed from cold storage in air should be held for a maximum of 4 days at 18 deg C for ripening. Ripening at 10 and 20 deg C retarded maturation such that after the 6-day ripening period the required organoleptic properties were often not fully developed. This system could be used to extend the marketing period for pears.