EFFECT OF PHYSIOLOGICAL MATURITY STAGE ON THE STORAGE BEHAVIOR OF 'KONTOULA' PEAR

摘要

'Kontoula' pear, an early Greek variety, is harvested close to the commercial maturity stage (middle July) and almost immediately it is led for consumption. This study aims to investigate the importance of the harvesting ripening stage of this variety on the cooling storage as well as on the final fruit quality. Pears were ranked, according to colour, in three ripening stage classes (yellow, chartreuse and mature green) and they were stored under 3°C temperature and 90% relative humidity. Soluble solids content (brix), texture (firmness) and color (L, a{sup}*, b{sup}*, a{sup}*/b{sup}*) were the studied characteristics. According to the experimental results, green fruits kept their texture after a storage period of 30 days while the fruits of the other two classes became very soft and generally their quality were degraded.