Claim · model-written summary
Pears stored in 1% O2 at -1 degrees for 4 months developed brown-core regardless of CO2 levels in the storage.
PyrusNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pears in Low-oxygen Storage”
e0“developed brown-core regardless of CO 2 levels in the storage”
Title
Changes in Ethylene, Acids, and Brown-core Development of ‘Bartlett’ Pears in Low-oxygen Storage
T. Yoshida; D. M. Borgic; P. M. Chen; et al. HortScience 1986. doi:10.21273/hortsci.21.3.472
Other claims from this paper (7)
- Intervention effect Ethylene production of 'Bartlett' pears was suppressed by 1% O2 during storage at -1 C.
- Intervention effect Elevated CO2 concentrations further suppressed ethylene production in stored pears.
- Intervention effect Organic acids were retained at higher levels in pear fruits stored in 1% O2 than in those stored in air.
- Intervention effect Elevated CO2 concentrations in 1% O2 enhanced acid retention in stored pears.
- Observation Malic and citric acids decreased linearly during 8 days of ripening at 20 degrees regardless of previous storage conditions.
- Intervention effect The incidence of brown-core was enhanced when the CO2 level in the storage was 2% or higher.
- Recommendation The authors conclude that Bartlett pears from the Hood River district of Oregon could be stored at -1 degrees for 4 months in 1% O2 with CO2 below 1.5% with minimum risk of brown-core.