ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Commercial ripening of cannery pears with ethylene.

Clayton, M., Biasi, W. V. and Mitcham, E. J.

HortTechnology. Volume 9, Number 3, July/Sept 1999. Pages 416-420.

1999

บทคัดย่อ

'Bartlett' pears (Pyrus communis L.) were harvested and ripened with and without ethylene in standard field bins at a commercial cannery. Mean firmness and firmness uniformity within a bin was evaluated for ethylene- and nonethylene-treated fruit. Uniformity of firmness among pears within a bin increased as ripening progressed. Applying 100 ppm (10 Pa) of ethylene gas during the first 24 hours of commercial ripening accelerated ripening of 'Bartlett' pears held in standard field bins. Improved firmness uniformity would therefore be expected in ethylene-treated fruit commercially ripened to a lower firmness than untreated fruit otherwise ripened and processed at a higher firmness-the improved firmness uniformity was due to the lower firmness and not a specific effect of ethylene on ripening uniformity. When fruit were cold-stored for 20 days at 32 degrees F (0 degrees C) before ripening, the mean firmness and firmness uniformity of fruit exposed to ethylene during initial ripening was no different than nonethylene-treated fruit. Results from this study also indicate that fluctuations in ripening room air temperature, under some conditions, might increase firmness variability between fruit within a standard field bin.