Influence of Controlled Atmosphere and Dynamic Controlled Atmosphere on Physiology, Scald Prevention and CA Related Disorders of Abbe Fetel' Pears during Long-Term Storage

摘要

'Abbe Fetel' pears harvested at two maturity stages, were stored in regular controlled atmosphere (CA) (3 kPa 0_2 and 2 kPa CO_2), ultra low-0_2 (0.7 kPa 0_2 and 0.8 kPa CO_2), dynamic controlled atmosphere (DCA) (0.4-0.7 kPa 0_2 and 0.8 kPa CO_2) andconventional air storage. The fruit were kept in metal cabinets at -1°C and inspected after 90, 120 and 180 days. During storage, within each picking period, ethylene production by the fruit was in the following descending order, air storage > regularCA > Low-0_2 > DCA. The reverse for flesh firmness and green colour of fruit skin. Overall fruit metabolism was markedly lower in the first picking during 6 months storage. Low-0_2 and DCA prevented superficial scald development at the end of each storage period followed by shelf life. Air storage was characterized by a significant incidence of superficial scald that was reduced by regular CA. In these storage conditions a close relationship between superficial scald and increase of conjugated trienolsduring storage was detected, while a significantly lower content was found in Low-0_2 and DCA. The lowest incidence of superficial scald was detected in the second picking. All fruit batches, except those stored in air storage, developed soft scald, a CAstorage related disorder. Low-0_2 and DCA promoted the highest incidence. At the end of shelf life all the fruit stored at the various conditions softened at different rates and fruit yellowing was sensibly delayed by low-0_2 and DCA. No brown core disorder was detected.