Cold Storage Duration Influences Ethylene Biosynthesis and Ripening of `Bartlett' Pears
نویسندگان
چکیده
منابع مشابه
Temperature and exposure time during ethylene conditioning affect ripening of Bartlett pears.
Freshly harvested early- and mid-season Bartlett pears (Pyrus communis) were treated with ethylene (air plus 10 Pa C(2)H(4)) or air at 5, 10, and 20 degrees C for 24 and 48 h (experiment 1) and at 5 and 10 degrees C for 48, 72, and 96 h and at 20 degrees C for 24 h (experiment 2). Following C(2)H(4) or air treatment at different temperatures and durations, pears were transferred to 20 degrees C...
متن کاملEffect of Ethylene and Certain Metabolic Gases upon Respiration and Ripening of Pears before and after Cold Storage.
Previous work by the writers (6) has shown that the ripening rate of newly picked pears can be markedly stimulated by ethylene or gases of similar properties naturally evolved, but fruit treated after being held for prolonged periods of cold storage is not similarly affected. As a tentative explanation of these differences, it was suggested that the effects of ethylene are confined to a pre-rip...
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The effect of ethylene on the quality of ‘Bartlett pears’ stored at either /1 or 2 8C was examined. Fruit from three different harvest dates were stored for 3 months in 0, 1, 5 or 10 ml l 1 ethylene. Quality attributes, including skin color, firmness, scald and internal browning, were assessed when the fruit were removed from storage and after 4 days ripening at 20 8C. All levels of ethylene in...
متن کاملQuality of Modified Atmosphere Packaged “bartlett” Pears as Influenced by Time and Type of Storage
Commercially mature “Bartlett” pears for this study were obtained from local commercial packing facilities. In the first year, pears were packed in modified atmosphere bags and placed in boxes or packed normally (control) with an individual paper wrap around each pear plus a polyethylene liner in the box. Boxed pears from both types of packaging were stored in regular atmosphere (RA) storage at...
متن کاملStorage Temperature and Fruit Calcium Alter the Sequence of Ripening Events of ‘d’Anjou’ Pears
Pear trees (Pyrus communis L.), cv. d’Anjou, received foliar applications of X-77 surfactant and 32.3 mM CaCl2 at 55, 85, 125, and 137 days after full bloom (DAFB) and fruit were harvested at 147 DAFB. Samples of fruit were stored in air either at 20 °C continuously or at 5 or 10 °C for several periods, then transferred to 20 °C, to determine the effects of storage temperature and CaCl2 treatme...
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ژورنال
عنوان ژورنال: HortScience
سال: 2000
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.35.4.687