Effect of post storage ripening conditions on quality of Bartlett (Williams Bon Cr
G.C. Pratella, F. Neri, S. Brigati, M. Maccaferri
ISHS Acta Horticulturae 596:899-902.
2002
บทคัดย่อ
Effect of post storage ripening conditions on quality of Bartlett (Williams Bon Cr
Ripening technology for ‘Bartlett’ pears was examined to improve the quality of the fruit for the consumer market. Maturity indices were measured at harvest, then fruits were stored in a low-oxygen atmosphere (O2 1.5% + CO2 1.5%) at -0.5 ° C for 105 days. From the moment of harvest some fruit lots were stored under different temperature conditions (20 °C or some days at 20 °C followed by storage at a temperature of 10 °C). Levels of fruit softening and ethylene production were analysed during the shelf-life period. once the fruit had reached the ripening stage for consumption, the chemical-physical parameters were noted and a sensory evaluation was performed. The best ‘Bartlett’ pear quality was seen when the fruit was conditioned at a temperature of 20 °C immediately after harvest. The preference indicated for fruits matured at 20 °C remained quite stable up to a storage period of 60-90 days. During storage for up to 90 days, the ideal ripening stage for consumption was reached after 6-8 days at a temperature of 20 °C. During storage for periods longer than 90 days the fruit softening process was slower and a decline in the organoleptic properties was observed. By storing the fruits at 10 °C after a period of 3 days at 20 °C, it was possible to achieve a suitable qualitative standard and prolong shelf-life by at least 3 days.