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KMID : 0903619990400010065
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Journal of the Korean Society for Horticultural Science
1999 Volume.40 No. 1 p.65 ~ p.69
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Prevention of the Incidence of Skin Blackening by Postharvest Curing Procedures and Related Anatomical Changes in ´ Niitaka ´ Pears
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Abstract
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Effects of curing procedures on the incidence of skin blackening and fruit quality were estimated in relation to anatomical changes of ´Niitaka´ pear fruit. Pears were harvested during commercial harvest period and stored at 0.5℃ after different curing treatments. Curing procedure was achieved by placing fruits at ambient temperature (18-22℃) for 15, 10, or 5 days followed by step-wise cooling down until equilibrium at 0.5℃. During storage, skin blackening was observed only in fruits which were stored at 0.5℃ immediately after harvest without curing treatment. Curing treatments seemed not to significantly influence changes in fruit quality during storage. Anatomical studies revealed that curing treatment and refrigerated storage affected the physical properties of epidermal layers. The symptom of skin blackening, however, was not caused by the discoloration of the epidermal or hypodermal cells but by the collapsed and crumpled cortex tissue cells. The results indicated that thickening of the epidermal layer during curing may be associated with the inhibition of cortex tissue collapse and the incidence of skin browning disorder.
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