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Quality of CA-stored Anjou pears packed in trays or handwrapped - 1996 crop.

Kupferman, E.; Miller, K.; Faubion, D.;

Tree Fruit Postharvest Journal Year: 1997 Vol: 8 Issue: 3 Pages: 11-15

1997

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Quality of CA-stored Anjou pears packed in trays or handwrapped - 1996 crop.

Anjou [Beurre d'Anjou] pears harvested from 2 growers in Washington, USA, in October 1996, were handwrapped (fruits individually wrapped in paper and packed tightly in pear boxes), packed with single foam (SF, fruits packed in trays in apple boxes with foam pads placed on top of each layer of fruit) or packed with double foam (DF, fruits packed in trays in apple boxes with foam pads placed both above and below the fruit on each tray), and stored in controlled atmosphere refrigerated storage until June 1997. The apple boxes were slightly larger than the pear boxes, thus allowing for less air flow after stacking in the storage room. Handwrapped fruits and fruits in DF boxes cooled slightly faster that fruits in SF boxes. Fruit firmness (immediately out of storage) declined slightly during the season; average fruit firmness throughout the season was higher in SF and DF fruits than in handwrapped fruits (13.07, 13.23 and 12.65 lb, respectively). Average fruit weight and soluble solids and pH were si

milar in all treatments. Dark skin coloration and bruising were lower in SF and DF fruits than in handwrapped fruits. Fruit shrivelling was lowest in DF fruits, followed by handwrapped and SF fruits (4.6, 5.4 and 6.6 fruits/70 fruits inspected, respectively). Although tray packing did not dramatically improve cooling rate, it had significant benefits for fruit quality, with DF giving slightly better results than SF.