Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
409 Controlled-Atmosphere Storage of `Shinko' and `Shinsui' Asian Pears
View through CrossRef
`Shinko' and `Shinsui' Asian pears were kept in air, 2 kPa O
2
, 2 kPa O
2
+ 2.5 kPa CO
2
, and 2 kPa O
2
+ 5 kPa CO
2
(balance N
2
in each treatment) at 0 °C or 5 °C for up to 24 weeks. The three CA treatments reduced respiration (O
2
consumption) and ethylene production rates relative to air control pears; these rates were higher at 5 °C than at 0 °C and higher for `Shinsui' than for `Shinko' pears. While `Shinsui' pears had a climacteric pattern of respiration and ethylene production rates, `Shinko' pears produced very small quantities of ethylene and exhibited a non-climacteric respiratory pattern. `Shinko' pears had a much longer postharvest life than `Shinsui' pears (24 weeks vs. 12 weeks at 0 °C). CA treatments had a greater effect on delaying deterioration of `Shinsui' than `Shinko' pears, which were more sensitive to CO
2
injury and associated accumulation of fermentative metabolites (acetaldehyde, ethanol, ethyl acetate). `Shinko' pears did not benefit from CA storage and were best kept in air at 0 °C. An atmosphere of 2 kPa O
2
with or without up to 5 kPa CO
2
delayed flesh breakdown of `Shinsui' pears during storage 0 °C.
American Society for Horticultural Science
Title: 409 Controlled-Atmosphere Storage of `Shinko' and `Shinsui' Asian Pears
Description:
`Shinko' and `Shinsui' Asian pears were kept in air, 2 kPa O
2
, 2 kPa O
2
+ 2.
5 kPa CO
2
, and 2 kPa O
2
+ 5 kPa CO
2
(balance N
2
in each treatment) at 0 °C or 5 °C for up to 24 weeks.
The three CA treatments reduced respiration (O
2
consumption) and ethylene production rates relative to air control pears; these rates were higher at 5 °C than at 0 °C and higher for `Shinsui' than for `Shinko' pears.
While `Shinsui' pears had a climacteric pattern of respiration and ethylene production rates, `Shinko' pears produced very small quantities of ethylene and exhibited a non-climacteric respiratory pattern.
`Shinko' pears had a much longer postharvest life than `Shinsui' pears (24 weeks vs.
12 weeks at 0 °C).
CA treatments had a greater effect on delaying deterioration of `Shinsui' than `Shinko' pears, which were more sensitive to CO
2
injury and associated accumulation of fermentative metabolites (acetaldehyde, ethanol, ethyl acetate).
`Shinko' pears did not benefit from CA storage and were best kept in air at 0 °C.
An atmosphere of 2 kPa O
2
with or without up to 5 kPa CO
2
delayed flesh breakdown of `Shinsui' pears during storage 0 °C.
Related Results
Effect of biomass pyrolysis liquid on the quality characteristics of ‘Xiangshui’ pears (Pyrus ussuriensis) during storage
Effect of biomass pyrolysis liquid on the quality characteristics of ‘Xiangshui’ pears (Pyrus ussuriensis) during storage
The quality characteristics of ‘Xiangshui’ pears (Pyrus ussuriensis) treated with different concentrations of biomass pyrolysis liquid (BPL) during storage at 25℃ were investigated...
Potable Water Sources, Household Hygiene, and Sanitation Practices in Ikpoba Okha LGA, Edo State: Implications for Public Health and Sustainable Water Management
Omoregie, Andrew Edosa.1 Omoregie Abieyuwa Peace2 Okoro, Enyinnaya Okoro.3
1 College of Medi
Potable Water Sources, Household Hygiene, and Sanitation Practices in Ikpoba Okha LGA, Edo State: Implications for Public Health and Sustainable Water Management
Omoregie, Andrew Edosa.1 Omoregie Abieyuwa Peace2 Okoro, Enyinnaya Okoro.3
1 College of Medi
BACKGROUND
Access to potable drinking water and sufficient sanitation continues to be an urgent global concern, particularly in developing regions where con...
Rapid Cooling Delays the Occurring of Core Browning in Postharvest ‘Yali’ Pear at Advanced Maturity by Inhibiting Ethylene Metabolism
Rapid Cooling Delays the Occurring of Core Browning in Postharvest ‘Yali’ Pear at Advanced Maturity by Inhibiting Ethylene Metabolism
During the storage and transportation processes, the occurrence of core browning in ‘Yali’ pear fruit due to adversity injury can be easily mitigated by implementing different cool...
EXTENDED COLD STORAGE OF WINTER PEARS BY MODIFIED ATMOSPHERE PACKAGING
EXTENDED COLD STORAGE OF WINTER PEARS BY MODIFIED ATMOSPHERE PACKAGING
ABSTRACT The aim of this work was to evaluate the effect of passive modified atmosphere packaging (MAP) on the maintenance of fruit quality during the extended storage of ‘Rocha’ ...
Online Inspection of Browning in Yali Pears Using Visible-Near Infrared Spectroscopy and Interpretable Spectrogram-Based CNN Modeling
Online Inspection of Browning in Yali Pears Using Visible-Near Infrared Spectroscopy and Interpretable Spectrogram-Based CNN Modeling
Browning is the most common physiological disease of Yali pears during storage. At the initial stage, browning only occurs in the tissues near the fruit core and cannot be detected...
miR-409-3p represses
Cited2
at the evolutionary emergence of the callosal and corticospinal projections
miR-409-3p represses
Cited2
at the evolutionary emergence of the callosal and corticospinal projections
Abstract
Callosal projection neurons are a broad population of interhemispheric projection neurons that extend an axon across the corpus callosum...
Carbon Storage Assurance Facility Enterprise (CarbonSAFE): Carbon Storage Infrastructure Development for a Sustainable Future
Carbon Storage Assurance Facility Enterprise (CarbonSAFE): Carbon Storage Infrastructure Development for a Sustainable Future
The U.S. Department of Energy (DOE) Office of Fossil Energy and Carbon Management’s (FECM) Carbon Transport and Storage (CTS) Program focuses on addressing technical and non-techni...
Ethylene from `Bartlett' Pears Promotes Early Ripening of `d'Anjou' Pears when Packed Together in Modified Atmosphere Bags
Ethylene from `Bartlett' Pears Promotes Early Ripening of `d'Anjou' Pears when Packed Together in Modified Atmosphere Bags
`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 incapa...