ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Modified atmosphere packaging and its applications in storage, decay control, and marketing of pears.

Miller, M.; Sugar, D.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 16 Pages: 277-284 Ref: 5 ref.

1997

บทคัดย่อ

Early- and late-harvested Anjou [Beurre d'Anjou] pear fruits (harvested at 15 and 11 lb firmness, respectively) were sealed in 0.003 cm polyethylene liners and stored for 6 or 8 months at -1 deg C. Control fruits were packed in standard perforated liners and stored at -1 deg . Firmness retention was better in fruits stored in modified atmosphere packaging (MAP) than in control fruits, and scald development was reduced in MAP. No scald was observed on late-harvested fruits after 8 months' storage in MAP, compared with 54% severe, 32% moderate and 2% mild scald on control fruits after 8 months' storage. After 8 months' storage in MAP, CO2 accumulation was observed and fruit browning occurred. In trials with Bosc [Beurre Bosc] pear fruits, the severity of decay caused by Penicillium expansum was lower (8 weeks after inoculation) in fruits stored in MAP than in control fruits. Decay suppression was increased by the application of biological control agents (Cryptococcus laurentii, Rhodotorula glutini

s, C. infirmo-miniatus, Pseudomonas syringae or Candida oleophila). In an attempt to enhance the marketability of Anjou fruits, MAP market packs of 4 fruits each were created. The fruits were stored for 45 days at -1 deg prior to packing, and after 3 days' partial ripening at room temperature, the fruits were packed in 0.002 cm, 0.00125 cm or standard perforated liners, returned to cold storage for 2 weeks simulated transport, and then ripened for 6 days at room temperature. Firmness of partially ripened fruits was maintained for approximately 2 days longer in MAP than in standard packaging.