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KMID : 0903619950360020218
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Journal of the Korean Society for Horticultural Science
1995 Volume.36 No. 2 p.218 ~ p.223
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Prestorage Treatments to Prevent Fruit Skin Blackening during Cold Storage of Japanese pear ´ Shingo ´ (´ Niitaka ´)
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Abstract
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Effects of fruit maturity and two postharvest treatments were observed. The incidence of the disorder increased as maturity advanced. Delayed cooling, the conventional way for avoiding the incidence of disorder, apparently reduced the occurrence of skin blackening. Delaying the storage for 10 to 15 days in the orchard was effective. It was possible to shorten the required delaying time to 2-4 hr or 2-4 days by heat treatment of fruits at 48C or 38C, respectively. Heat treatment of fruits could be also carried out simply by covering over fruits with transparent polyethylene film under sun light without any artificial heating. In this case, treatment duration of 5 days was needed to prevent the disorder.
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