ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Preconditioning Anjou pears for early market.

Puig, L.; Varga, D. M.; Chen, P. M.;

Tree Fruit Postharvest Journal Year: 1995 Vol: 6 Issue: 2 Pages: 24-32

1995

บทคัดย่อ

The use of fruit warming, with or without ethylene, was evaluated as a method to replace the normal chilling requirement of cv. Anjou [Beurre d'Anjou] pear fruits prior to ripening. Commercially packed fruits treated with 100 p.p.m. ethylene at 68 deg F for 3 days ripened normally without an extended period in cold storage. When these preconditioned fruits were held at 30 deg for 14 days (to simulate shipping) they ripened within 5 days at room temperature. Fruits held for at least 4 weeks in cold storage (30 deg ) could be preconditioned at 68 deg without ethylene, cooled, shipped and would ripen normally in 5 days at room temperature. In experiments with loose fruits, fruits held at 30 deg for <6 weeks ripened normally only after preconditioning with ethylene. After storage in air at 30 deg for 8 weeks, the fruits ripened normally after preconditioning, without ethylene, for 3 days at 68 deg followed by 14 days at 30 deg . The results overall indicate that ethylene-preconditioned-fruits ripene

d with acceptable dessert qualities regardless of the different storage periods. Fruits preconditioned without ethylene developed acceptable dessert qualities upon ripening only after the fruits had been stored for 8 weeks.