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KMID : 0903619970380060734
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Journal of the Korean Society for Horticultural Science
1997 Volume.38 No. 6 p.734 ~ p.738
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Effect of Controlled Atmospheres on Storage Life in ´ Niitaka ´ Pear Fruit
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Abstract
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It was initialized to determine if quality of ´Niitaka´ pear fruit can be maintained in CA storage for an acceptable length of time. The CA combination of 3% CO₂ and 1.2% O₂ was most effective to maintain firmness. The maintenance of fruit firmness seemed to be affected more by O₂ concentration than by CO₂ concentration. SSC and TA were little changed during storage of fruit in a CA condition of 1.2% CO₂ and 1.2% O2. Vitamin C was more reduced by higher O₂ concentrations while CO₂ gave a little influence. The change of electrolyte leakage (EL,%) appeared little in both CA conditions of CA1 (1.2% CO₂ and 1.2% O₂) and CA2 (3.0% CO₂ and 1.2% O₂) during storage. The combination of CA1 was most effective to minimize the accumulation of fermented products while higher O₂ concentrations from 3 to 20% increased acetaldehyde and ethylalcohol production. During 90 day storage in the first experiment season (1995/96), no skin blackening and no defects were found in three combined CA factors using CO₂ (1..2 and 3%) and O₂ (1.2 and 3%), while partial skin blackening developed in a CA of 3% CO₂ and 20% O₂ after 22 days storage. In the second experiment season (1996/97), the color and quality features such as weight loss, firmness and SSC were well maintained in two CA combinations (1.2% CO₂ + 1.2% O₂ and 1.2% CO₂ + 3% O₂) during 210 day storage. The pilot CA experiment with two different O₂ concentrations combined with 1% CO₂ represented that a 4% O₂ maintained a better quality compared to a 16% O₂.
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