‘Rocha’ Pears Stored Under Controlled Atmosphere With Ultra-Low and Low O2 Associated With Different Co2 Levels

Abstract

-The storage of 'Rocha' pears under controlled atmosphere (CA) preserves fruit quality for long periods. However, inadequate CA conditions might impair ripening and lead to flesh browning. This research was carried out to assess the effects of CA with ultra-low (ULO), and low O 2 (LO) associated with different CO 2 levels on ripening and occurrence of flesh browning in 'Rocha' pears. Treatments evaluated were: pO 2 = 0.5 kPa (ULO) and pCO 2 < 0.03 kPa; pO 2 = 1.0 kPa (LO) and pCO 2 < 0.03 kPa; pO 2 = 1.0 kPa and pCO 2 = 1.0 kPa; pO 2 = 1.0 kPa and pCO 2 = 2.0 kPa; and pO 2 = 1.0 kPa and pCO 2 = 3.0 kPa. A completely randomized experimental design was used, with four replicates. Fruits were harvested in Vacaria, RS, and stored under five CA conditions during 270 days (-0.5±0.1 ºC and relative humidity of 96±2%). Fruits were assessed after CA storage for respiratory rate, ethylene production, skin color, flesh firmness, texture, titratable acidity (TA), soluble solids content (SSC), sensory attributes, flesh browning incidence and severity and flesh color. Fruits stored under LO with pCO 2 < 0.03 kPa had higher flesh firmness and more yellow skin color than fruits stored under other CA conditions. Sensory attributes, SS and TA of fruits were not affected by CA conditions. Fruit stored under LO with pCO 2 = 3.0 kPa had the highest incidence (48%) and severity of flesh browning. The pO 2 = 0.5 kPa and pCO 2 < 0.03 kPa and pO 2 = 1.0 kPa and pCO 2 = 1.0 kPa conditions are the most suitable for the CA storage of 'Rocha' pears. Index terms: Pyrus communis, flesh browning, physiological disorder, ripening, texture. PERAS 'ROCHA' ARMAZENADAS EM ATMOSFERA CONTROLADA COM ULTRABAIXO O 2 E COM BAIXO O 2 ASSOCIADO A DIFERENTES TEORES DE CO 2RESUMO -O armazenamento de peras 'Rocha' em atmosfera controlada (AC) mantém a qualidade dos frutos por períodos prolongados. Contudo, condições inadequadas de AC podem favorecer a perda da capacidade de amadurecimento e a ocorrência de escurecimento de polpa nos frutos. Este trabalho teve como objetivo avaliar os efeitos de AC com ultrabaixo O 2 (UBO) e com baixo O 2 (BO), associado a diferentes teores de CO 2 sobre o amadurecimento e a ocorrência de escurecimento de polpa em peras Rocha. Os tratamentos avaliados foram: pO 2 = 0,5 kPa (UBO) e pCO 2 < 0,03 kPa; pO 2 = 1,0 kPa (BO) e pCO 2 < 0,03 kPa; pO 2 = 1,0 kPa e pCO 2 = 1,0 kPa; pO 2 = 1,0 kPa e pCO 2 = 2,0 kPa; e pO 2 = 1,0 kPa e pCO 2 = 3,0 kPa. O delineamento experimental utilizado foi o inteiramente casualizado, com quatro repetições. Os frutos foram colhidos em Vacaria-RS, e armazenados nas cinco diferentes condições de AC durante 270 dias (-0,5±0,1 ºC e umidade relativa de 96±2%). Os frutos foram avaliados após o armazenamento em AC, em relação às taxas respiratória e de produção de etileno, cor da casca, firmeza de polpa, atributos de textura, acidez titulável (AT), teor de sólidos solúveis (SS), análise sensorial, incidência e severidade de escurecimento de polpa, e cor da polpa. Os frutos armazenados em BO com pCO 2 ...

The impact of 1‐MCP treatment and controlled atmosphere storage on the postharvest performance of four ( Chaenomeles japonica (Thunb.) Lindl. ex Spach) fruit cultivars

“…A positive effect of 1‐MCP on flesh firmness of apple (Melnyk et al., 2019), pear (Mahajan et al., 2010), cherry tomato (Taye et al., 2019), and many other fruit and vegetables has been broadly documented. Moreover, affirmative results were also reported on CA storage for apple (Juhņeviča‐Radenkova & Radenkovs, 2016b), pear (de Martin et al., 2017) medlar (Selcuk & Erkan, 2015), and lemon (Ma et al., 2019) fruit. Highlighting also the inherent drawback of this technology, partial block of development of color and aroma, particularly impairs sensory quality and impacts consumer choice (Ortiz et al., 2010).…”

“…were also reported on CA storage for apple (Juhņeviča-Radenkova & Radenkovs, 2016b), pear (de Martin et al, 2017) medlar (Selcuk & Erkan, 2015), and lemon (Ma et al, 2019) fruit. Highlighting also the inherent drawback of this technology, partial block of development of color and aroma, particularly impairs sensory quality and impacts consumer choice (Ortiz et al, 2010).…”