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Ethylene from `Bartlett' Pears Promotes Early Ripening of `d'Anjou' Pears when Packed Together in Modified Atmosphere Bags
| Content Provider | Semantic Scholar |
|---|---|
| Author | Chen, Paul M. Varga, Diane M. |
| Copyright Year | 1999 |
| Abstract | ‘D’Anjou’ pears (Pyrus communis L.) harvested at commercial maturity and stored in air at 30 °F (–1 °C) for up to 7 weeks were still incapable of ripening normally at 68 °F (20 °C) for 7 days. ‘D’Anjou’ fruit at this stage were termed as underchilled fruit. Ziploc bags [1-gal (3.8L)] perforated with a number of small holes [1/8 inches (0.32 cm) in diameter] were used to pack five ‘d’Anjou’ pears and five ‘Bartlett’ pears [a total net weight of 5 ± 0.2 lb (2.3 ± 0.1 kg)]. The mixed fruit packed in the same bags were placed into a room at 68 °F. When underchilled ‘d’Anjou’ fruit packed with ‘Bartlett’ fruit in the bags perforated with 6, 8, or 10 holes, ‘Bartlett’ fruit became fully ripe after 5 days while ‘d’Anjou’ fruit were capable of ripening normally after 7 days at 68 °F. Ripened fruit of both pear cultivars developed high dessert quality. The concentration of ethylene in these bags accumulated to ≈50 ppm (mg·L–1) on day 4 while CO2 concentration did not increase to above 3% and O2 concentration maintained at 18%. Ethylene generated naturally by ‘Bartlett’ pears during ripening at 68 °F and accumulated in the bag perforated with 6 to 10 holes was sufficient to induce the normal ripening activities of under-chilled ‘d’Anjou’ pears. This packaging technology may be used to promote early marketing for both pear cultivars. |
| Starting Page | 190 |
| Ending Page | 194 |
| Page Count | 5 |
| File Format | PDF HTM / HTML |
| DOI | 10.21273/horttech.9.2.190 |
| Alternate Webpage(s) | https://journals.ashs.org/downloadpdf/journals/horttech/9/2/article-p190.pdf |
| Alternate Webpage(s) | https://doi.org/10.21273/horttech.9.2.190 |
| Volume Number | 9 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
