ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
‘d'Anjou’ pears (Pyrus communis, L.) harvested commercially with flesh firmness of 64.5 N were incapable of ripening normally at 20C within 60 days of air storage at -1C (denoted as “under-chilled” fruits). When under-chilled ‘d'Anjou’ fruits (8 fruits, total fruit weight of 1.8 kg) were packed in a 3.8-liter perforated bag inserted with an ethylene capsule, fruit would ripen normally at 20C. The ethylene concentration in the packed bag maintained no less than 100 ppm after 4 days at 20C, and declined to about 25 ppm on day 7. Regardless of the storage length, ripened fruit induced by the ethylene capsule developed high buttery and juicy texture. If ‘d’ Anjou’ fruit had been stored at -1C for less than 30 days, ripened fruit lacked high flavor quality. Flavor quality of ripened fruit improved rapidly when the fruit had been stored for longer than 30 days.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.2000.tb00211.x
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