Gradual Postharvest Cooling Reduces Blackening Disorder in 'Niitaka' Pear (Pyrus pyrifolia) Fruits
2005
Lim, B.S. (National Horticultural Research Institute, RDA, Suwon, Republic of Korea) | Gross, Kenneth C. (Produce Quality and Safety Laboratory, USDA/ARS, Beltsville, MD, USA) | Hwang, Y.S. (Chungnam National University, Daejeon, Republic of Korea) | Kim, J.H. (Korea Fruit Growers Association, Suwon, Republic of Korea) | Kim, J.K. (National Horticultural Research Institute, RDA, Suwon, Republic of Korea)
The effect of temperature preconditioning on skin blackening disorder observed in 'Niitaka' pear (Pyrus pyrifolia) fruits during Low temperature storage was investigated. In addition to incidence and severity of blackening, mineral content, changes in fruit fresh weight, firmness, total soluble solids, and titratable acidity were evaluated. The blackening was observed on the epidermis, but not in Lenticels, cuticle, or flesh, Skin blackening appeared in more than 62% of pear fruits stored for more than 15 days below 1℃, Preconditioning at 10℃ for 10 days or gradual cooling (reducing 1℃ per day from 15 to 1℃) prior to storage at 1℃ reduced blackening disorder to 3.7 and 0.2%, respectively. Moreover, the blackening disorder did not occur at 10℃ storage.
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