Effect of ethylene in the storage environment on quality of ‘Bartlett pears’
J. H. Bower , , W. V. Biasi and E. J. Mitcham
Postharvest Biology and Technology Volume 28, Issue 3 , June 2003, Pages 371-379
2003
บทคัดย่อ
The effect of ethylene on the quality of ‘Bartlett pears’ stored at either -1 or 2 °C was examined. Fruitfrom three different harvest dates were stored for 3 months in 0, 1, 5 or 10ml l-1 ethylene. Quality attributes, including skin color, firmness, scald and internalbrowning,were assessed when thefruitwere removed from storage and after 4 days ripening at 20 °C. All levels of ethylene increased the incidence of physiological disorders. However, the effect of ethylene was minor compared with the influence of temperature.Fruitstored at -1 °C remained firm and green, subsequently ripening normally at 20 °C, irrespective of exposure to ethylene. In contrast, all of the pears kept at 2 °C softened and yellowed during storage, and developed symptoms of superficial scald and internalbrowning.The severity of these disorders increased whenfruitwere ripened at 20 °C. It was concluded that although it is desirable to minimize ethylene in the storage atmosphere, benefits are likely to be minor compared with the potential gains from good temperature management.