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High CO2 effects on pear fruit respiratory metabolism.

Lange, D. L.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 16 Pages: 264-269 Ref: 14 ref.

1997

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High CO2 effects on pear fruit respiratory metabolism.

Mature-green, preclimacteric Bartlett [Williams' Bon Chretien] pear fruits were held in 10, 20 or 40% CO2 (mixed with air) or air alone for 7 days at 20 deg C. Cytochrome-c oxidase (CO) activity, acetaldehyde, ethanol and ethyl acetate levels, and quality attributes such as firmness, soluble solids content in Brix (SS) and peel colour were sampled initially and after 4 and 7 days. On day 4, the 20% CO2-stored fruits were the firmest and were 25% firmer than the initial firmness. On day 7, all but the 40% CO2-stored fruits had undergone some level of degreening and softening. CO activity was lowest after 4 days of the 40% CO2 treatment, however, after 7 days, CO activity was slightly higher in the 40% CO2-stored fruits than in other fruits. The high-CO2-stored fruits had less accumulated acetaldehyde than the air-stored fruits. The air-stored fruits had a 5-fold increase in acetaldehyde accumulation over 7 days. The 40% CO2-stored fruits had a 2.5 times higher accumulation of ethanol after 4 days

 than fruits from any of the other treatments. The accumulation of ethyl acetate followed the same trend as ethanol.