Controlled atmosphere and shelf life performance of a new late-maturing Japanese pear, Pyrus pyrifolia (Burm. F.) Nakai, cultivar ‘Atago’

Abstract

The aim of this research was to investigate the optimum storage condition, duration and shelf life performance of a new late-maturing Japanese pear cultivar ‘Atago’ under normal atmosphere, controlled atmosphere and shelf life conditions. For this purpose, fruits without injury or decay were divided into two groups. Group 1 (control) was stored in normal atmosphere; group 2 was stored in controlled atmosphere at 2.5% O2 + 1.5% CO2. The fruits were stored at 0 °C and 90-95% relative humidity for 32 weeks. 120 fruits were removed from normal atmosphere and controlled atmosphere every two months. Analyses were conducted on 60 fruits immediately after removal from storage, whereas remaining 60 fruits were transferred to the shelf life conditions (20 °C and 60-65% relative humidity), where they were kept for 5 d for shelf life performance evaluation. Fruits were analyzed for weight loss, peel and flesh color, flesh firmness, pH, titratable acidity, soluble solid content, respiration rate, ethylene production, peel, internal and core browning, rotting, superficial and senescent scald and sensorial evaluation. According to results of ethylene production ‘Atago’ was evaluated in the moderate range of the ethylene-generating group of Japanese pears and accepted as a climacteric fruit. Core browning was at higher levels in normal atmosphere than controlled atmosphere at the end of the storage. Results suggested that ‘Atago’ should be stored in controlled atmosphere at 2.5% O2 + 1.5% CO2 to prevent core browning and rotting and to maintain a high-quality extended marketing period.

Controlled Atmosphere Improves the Quality, Antioxidant Activity and Phenolic Content of Yellow Peach during the Shelf Life

“…It can keep fruits and vegetables in a semi-dormant state, which helps to slow down the aging and deterioration process and achieve the purpose of preserving freshness and corrosion [ 48 ]. Previous results in fruits such as mangoes [ 49 ] and pears [ 50 ] showed that CA delayed the loss of fruit during the shelf life and attributed this to the positive effect of CA on fruit stabilization and maintenance of cellular integrity [ 51 ]. Similar results were found in our study, where CA significantly reduced the rate of decay of yellow peach during the shelf life.…”

Effects of some postharvest essential oil applications on the fruit quality of tomato (Solanum lycopersicum) during cold storage

“…Weight loss and color measurement were performed in the same samples during storage. The weight loss (WL) (Dilmaçünal, 2020), peel color (Dilmaçünal, 2020), firmness (Ağar et al, 1997), titratable acidity (TA) and pH (Cemeroğlu, 2007), soluble solid content (SSC), decay amount, ascorbic acid (Vitamin C) content (Özdemir & Dündar, 1998), total phenolic substance amount (Coseteng & Lee, 1987), lycopene amount (Nagata & Yamashita, 1992), β-carotene amount and sensorial evaluations (calyx rupture and desiccation, external appearance, taste, and flavor) (Dilmaçünal, 2020) were performed during the cold storage and subsequent shelf-life period.…”