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KMID : 0903619970380030246
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Journal of the Korean Society for Horticultural Science
1997 Volume.38 No. 3 p.246 ~ p.249
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Effect of Ethanol and Carbon Dioxide Treatment on Storage Quality of ´ Niitaka ´ Pear Fruit
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Abstract
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This study was conducted to find out the effects of ethanol and carbon dioxide treatment on storage quality of ´Niitaka´ pear. Soluble solids contents of fruit treated with ethanol showed the highest peak at 5 and 8 months in storage and fruit treated with carbon dioxide had higher soluble solids contents than control fruit. Fruit treated with ethanol or carbon dioxide had little changes in firmness during storage and had higher firmness than control fruit. Electrolyte leakage of flesh from control fruit increased during storage but that from fruit treated with ethanol or carbon dioxide increased up to 1 month and then remained stable. There was no significant difference in electrolyte leakage of peel among fruit treated with ethanol or carbon dioxide.
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