Effect of ethylene in the storage environment on quality of ‘Bartlett pears’

Abstract

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 increased the incidence of physiological disorders. However, the effect of ethylene was minor compared with the influence of temperature. Fruit stored at (/1 8C remained firm and green, subsequently ripening normally at 20 8C, irrespective of exposure to ethylene. In contrast, all of the pears kept at 2 8C softened and yellowed during storage, and developed symptoms of superficial scald and internal browning. The severity of these disorders increased when fruit were ripened at 20 8C. It was concluded that although it is desirable to minimize ethylene in the storage atmosphere, benefits are likely to be minor compared with the potential gains from good temperature management. #

Respiration rate and ethylene metabolism of ‘Jonagold’ apple and ‘Conference’ pear under regular air and controlled atmosphere

“…in 'Barttlet' pear with yellowing, softening and induction of internal disorders and superficial scald (Bower et al 2003) as also in 'Conference' (De Wild et al 1999) and 'Rocha' pears (Fonseca et al 2005). Normally apples are more sensitive to ethylene than pears.…”

Pathogenic Penicillium spp. on Apple and Pear

“…Costs associated with market-end losses are often passed back to the farmer without verification of the causal agent or possible point of contamination. End-of-the-season fruit, and long-term storage and extended transit periods can result in physiologically older end market produce that may be more susceptible towards decay (4,10,15,36). In this context, opportunistic pathogens encountered further down the supply chain may attack fruit previously considered non-hosts for those pathogens.…”

Dielectric Based Sensing System for Banana Ripeness Assessment

“…Currently, ethylene gas control has been used as ripening treatment for bananas by the trained laborers [3]. Ethylene is a plant hormone that plays an important role in decreasing the storage life of fruits and vegetables [4]. However, this method is not always successful in bringing the uniformed ripening of banana fruits because of its lacking monitoring system.…”