QUALITY OF PACKED AND BIN STORED 'ANJOU' PEARS AS INFLUENCED BY STORAGE ATMOSPHERE AND TEMPERATURE |
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Authors: | SR DRAKE DC ELFVING |
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Affiliation: | USDA, ARS-Tree Fruit Research Lab. 1104 N. Western Ave. Wenatchee, WA 98801;Washington State Univ. Tree Fruit Research and Extension Center 1100 N. Western Ave. Wenatchee, WA 98801 |
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Abstract: | Packed pears (Pyrus communis‘d’‘Anjou’) were stored under four individual controlled atmosphere (CA) storage conditions (#1: CA of 1.5% O2 and < 1% CO2 at ?1.5C; #2: CA of 1.5% O2 and < 1% CO2 at + 1.5C; #3: CA of 1.5% O2 and 3.0% CO2 at ?1.5C; #4: CA of 1.5% O2 and 3.0% CO2 at + 1.5C). Loose pears in bins were stored under three CA storage conditions (#1: CA of 1.5% O2 and <1% CO2 at ?1.5C; #2: CA of 1.5% O2 and 3.0% CO2 at ?1.5C; #3: CA of 1.5% O2 and 3.0% CO2 at +1.5C). For packed pears, increased CO2 in the storage atmosphere resulted in retention of peel color, reduced firmness loss and enhanced subjective scores, particularly for finish and stem condition. Pears stored loose in bins, prior to packing in late January in an atmosphere containing 3.0% CO2 aided firmness retention, reduced scald and greatly enhanced subjective quality scores for appearance, finish and scuffing. Storing ‘Anjou’pears in a 3.0% CO2 atmosphere allows for storing pears loose in bin and packing in late January with little or no quality losses compared with using the standard 1.0% CO2 in the storage atmosphere. |
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