Ripening and Mealiness of 'Forelle' Pears

Em, Martin; Ij, Crouch; Dm, Holcroft

doi:10.17660/actahortic.2003.600.66

Cited by 1 publication

(4 citation statements)

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“…loss in firmness, this has not been found to improve textural qualities specifically mealiness in this pear cultivar. Even though mealiness of 'Forelle' pears decreases with time in cold storage (-0.5°C) and it is known that prolonged storage could satisfy the requirement for the threshold ACC (Martin et al, 2003), it is known that the ripening process of pome fruit involves many individual reactions which are not necessarily related to each other but occur more or less in parallel (and in time) relative to the climacteric (Frenkel et al, 1968). This seems to be the case in 'Forelle'.…”

Section: Discussionmentioning

confidence: 99%

“…The loss in firmness and mealiness development for the temperature treatments were previously described (Martin et al, 2003). Extractable juice (mL cm -3 ) was lowest after 6 weeks at -0.5°C followed by 7 days at 15°C, and decreased from 3.5 mL cm -3 at the beginning of storage to 0.6 mL·cm -3 after 7 days at 15°C.…”

Section: Storage Temperature Trialmentioning

confidence: 96%

“…The remainder of the fruit was stored for 3 and 6 weeks at -0.5°C, 4°C and 7.5°C. Flesh firmness, extractable juice and mealiness were measured as described in Martin et al (2003). 1-Aminocyclopropane-1-carboxylic acid (ACC) sample preparation was done on peeled fruit disks according to Kasai et al (1996) and analysed according to Lizada and Yang (1979).…”

Section: Storage Temperature Trialmentioning

confidence: 99%

“…'Forelle' is a winter pear with a mandatory 12-week cold storage period (-0.5°C) to ensure even ripening and minimise mealiness (De Vries and Hurndall, 1993). In contrast to 'd' Anjou', 'Marguerite Marillat' and 'La France' pears, which do not regain their juicy texture after prolonged storage at low temperatures (Chen et al, 1983;Murayama et al, 2002), mealiness of 'Forelle' pears decreases with time in cold storage (-0.5°C) (Martin et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Mealiness of ‘Forelle’ Pears - Quo Vadis?

Crouch¹,

Holcroft²,

Huysamer³

2005

Acta Hortic.

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Abstract'Forelle' (Pyrus communis), a late season blushed pear cultivar grown in South Africa, requires a minimum of 12-weeks cold storage (-0.5 °C) to ripen evenly. Mealiness, a dry texture disorder, may develop at this time. In contrast to other pear cultivars, longer cold storage periods result in less mealiness. This could be related to insufficient total ACC build up and ethylene production, during the first 12 weeks of cold storage, for juicy texture development, during ripening. 'Forelle' pears were stored for 3 weeks at -0.5°C, treated with ethylene (100 µL L -1 , 24h, 20°C), stored at 20°C for 2 days and thereafter 3 weeks at -0.5°C. Ethylene treatment led to an increase in mealiness after this period. However there were no differences in treated and control fruit following further ripening at 15°C for 7 days. Mealiness could not be linked to insufficient ethylene during shorter storage periods. Harvest maturity, a factor known to influence mealiness, was tested by harvesting fruit 2 weeks prior to commercial harvest, during commercial harvest, and 2 and 4 weeks after commercial harvest. Mealiness occurred at all harvest dates after 6 weeks at -0.5°C and 7 days at 15°C. Storage temperature was also tested as another factor influencing mealiness. Fruit were stored at -0.5°C, 4°C and 7.5°C for 6 weeks and ripened for 7 days at 15°C. Fruit stored at 4°C and 7.5°C ripened with 0 and 8% mealiness, respectively, in contrast to 70% in control fruit. Results could, however, not be confirmed in 2002 and 2003 as all treatments exhibited low mealiness levels (<4%). As high temperatures prior to harvest may influence mealiness, overhead evaporative cooling was applied during 2003 from early fruit development or from 2 weeks prior to harvest. Little to no mealiness developed in all treatments making it difficult to conclude if cooling prior to harvest affects mealiness.

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Section: Discussionmentioning

confidence: 99%

Section: Storage Temperature Trialmentioning

confidence: 96%