QUALITY OF 'ANJOU' PEARS AFTER DIFFERENT TYPES OF CONTROLLED ATMOSPHERE STORAGE

‘Anjou’ pears (Pyrus communis, L) were subjected to seven different controlled atmosphere (CA) storage practices and stored at 1C, for 90, 150 or 210 days plus 30 days at regular air atmosphere (RA). CA storage treatment conserved pear qualities to a certain extent regardless of storage treatment. Establishment of CA conditions (2% O₂ and < 1 % CO₂ on warm pears (20C), prior to cooling, resulted in reduced firmness, finish and color and increased amount of scald, shrivel and physiological disorders. Pears held in CA storage (2% O₂ and < 1 % CO₂) for 90 days and an additional 30 days in RA storage maintained good quality. When held for longer storage periods, firmness, finish and color decreased, and scald, shrivel and physiological disorders increased.