Physiological responses of Chinese pear [Pyrus ussuriensis] "Yali" fruit to CO2-enriched and/or O2-reduced atmospheres

• Published in: Engei Gakkai zasshi Vol. 66; no. 3-4; pp. 613 - 620
• Main Authors: Ning, B. (Okayama Univ. (Japan). Faculty of Agriculture), Kubo, Y, Inaba, A, Nakamura, R
• Format: Journal Article
• Language: Japanese; English
• Published: THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE 1997
• Subjects: ALMACENAMIENTO ATMOSFERA CONTROLADA; CARBON DIOXIDE; CONTROLLED ATMOSPHERE STORAGE; DIOXIDO DE CARBONO; DIOXYDE DE CARBONE; FRUIT; FRUTO; OXIGENO; OXYGEN; OXYGENE; PYRUS USSURIENSIS; STOCKAGE EN ATMOSPHERE CONTROLEE
• ISSN: 0013-7626; 1880-358X
• DOI: 10.2503/jjshs.66.613

Respiration and ethylene production rates of chinese pear Yali fruit (Pyrus ussuriensis Maxim. var. sinensis Kikuchi) stored in CO2-enriched and/or O2-reduced atmospheres. In addition, several types of polyethylene film packaging were also applied to the long-term storage of Yali fruit. 1) Oxygen uptake and ethylene production in Yali fruit at 20 degrees C decreased with increasing CO2 concentration up to 40%. Ethylene production under 60% CO2 was markedly inhibited, whereas O2 uptake was promoted; a physiological disorder in the flesh developed. 2) Under the same storage condition, oxygen uptake and ethylene production consistently decreased with decreasing O2 concentration. However,when O2 was decreased to less than 5% CO2 output exceeded O2 uptake, suggesting that anaerobic respiration was occurring. 3) Respiration was inhibited in fruit kept at 10 or 20 degrees C under 5% CO2 + 3% O2 during the first 4 days of storage and then increased suddenly thereafter accompanied by the development of a physiological disorder. 4) the storage life of the fruit packed in a film with soda lime at 10 degrees C, in which O2 became to about 8%, was prolonged by about a month, as compared to that of those packed in a perforated bag. The gas concentration higher than 5% CO2 and/or lower than 5% O2 within a plastic bag caused an accumulation of ethanol and the development of disorder in flesh, thus shortening storage life of fruit. Our results suggest that Yali fruit is sensitive to both CO2-enriched and O2-reduced atmospheres, and that 2% CO2 and 8% O2 are about optimal for its long-term storage