ISHS Acta Horticulturae 367: VI International Symposium on Pear Growing
RIPENING BEHAVIOR AND FRUIT QUALITY OF 'BOSC' PEARS STORED IN AIR OR STEP-WISE LOW OXYGEN STORAGE |
| Authors: | Paul M. Chen, Diane M. Varga |
| Abstract:
'Bosc' pears harvested at commercial maturity with flesh firmness (FF) of 75N (16.9 lbs) from the Medford District of Oregon were stored in either air or step-wise low O2 storage at -1°C during the 1992–1993 season. Air-stored fruit were capable of ripening normally with good dessert quality after 1, 2, 3 and 4 months of storage. These fruit softened to between 7.9N and 16.7N (1.8 lbs and 3.6 lbs) after 8 days of ripening at 20°C. The ripened fruit developed a buttery and juicy texture as indicated by an apparent reduction of extractable juice from 67 ml juice per 100 g fresh weight of unripened pulp tissue to less than 61.5 ml juice per 100 g fresh weight of ripened pulp tissue. Air-stored fruit stored for 5 and 6 months did not soften to the proper ripeness and developed a dry and coarse texture after 8 days of ripening at 20°C. Fruit stored in the step-wise low O2 storage for 6, 7 and 8 months were still capable of softening to the proper ripeness and developed a buttery and juicy texture after 8 days of ripening at 20°C. The soluble solids concentration in fruit maintained between 14% and 15% regardless of storage conditions, storage period and state of ripeness. The titratable acids (TA) contents in air-stored fruit decreased from 2.35 meq/100 ml juice at harvest to 1.22 meq/100 ml juice after 6 months of storage. TA contents in low-O2-stored fruit maintained above 1.8 meq/100 ml juice after 8 months of storage. Based on the analyses of fruit softening, extractable juice and TA after storage and during ripening, fruit stored in the step-wise low O2 storage for 6, 7 and 8 months maintained a "green life" stage similar to the fruit stored in air for 2 to 3 months. | |
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