Harvest maturity, mineral content and postharvest quality of Conference pears stored in high or low CO2
2002
Eccher Zerbini, P. | Grassi, M. | Rizzolo, A. | Pianezzola, A. | De Colellis, G. | Brambilla, A. (Alessandro)
'Conference' pears in storage can be affected by disorders such as brown heart (BH) and cavities. Mineral content is known to affect storability of fruit. The aim of the work was to find how harvest maturity, mineral content and storage conditions can affect sensory quality and storage disorders of 'Conference' pears grown in Italy. Pears from two orchards were harvested at three times and stored in CA with 2%O2 and 5% CO2 (high) or 0.7% CO2 (low) for 212 days. Fruit mineral content (K, Ca and Mg) was analysed before and at harvest. Quality parameters of fruits were measured at harvest and after storage. After shelf-life sensory analysis was performed and the incidence of disorders was evaluated. K content was not affected by any of the treatments. Ca content significantly decreased from July to harvest. Ca and Mg content were different in the two orchards. After storage the pears stored in high CO2 were significantly firmer than those stored in low CO2 and were judged firmer also by sensory evaluation after shelf-life. Skin colour was greener in high CO2 atmosphere. Scald incidence was different in the two orchards, while BH incidence was not different in the two orchards, but was significantly affected by harvest time and storage conditions. BH increased with harvest delay, and it was higher in high CO2 atmosphere. First occurrence of BH could be detected in December. No relationship was found between mineral content and BH, which mainly depends on the maturity of pears and on storage conditions. On the contrary scald was more dependent on orchard factors than on storage conditions.
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