ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Preconditioning 'Anjou' pears for early marketing: effect of maturity and length of treatment.

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

Tree Fruit Postharvest Journal Year: 1997 Vol: 8 Issue: 1 Pages: 19-25

1997

บทคัดย่อ

Anjou pears do not ripen immediately after harvest; a storage period is needed before ripening can occur. The results of a series of experiments to evaluate methods to promote ripening immediately after harvest, or following short periods of storage, are reported. The method of preconditioning tested involved warming stored fruits at 68 deg F for 2 or 3 days with or without ethylene just prior to cooling to a temperature of 30 deg prior to further handling and shipping. For early harvested fruits, the most feasible preconditioning treatment for fruits to be shipped immediately after harvest, or after only 2 weeks of storage, was 3 days of preconditioning at 68 deg with ethylene (100 ppm). Preconditioning of early harvested fruits held for 4-8 weeks could be accomplished with only 2 days at 68 deg with ethylene. For fruits held for 6-10 weeks in storage, 2 days of preconditioning at 68 deg without ethylene allowed the fruits to ripen with full flavour and texture. Fruits harvested 3 weeks later w

ere overmature and preconditioning was not an appropriate way to induce proper ripening for early marketing, as the fruits softened rapidly following treatment.