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

• Main Author: Tuba DİLMAÇÜNAL
• Format: Article
• Language: English
• Published: AcademicPres 2020-03-01
• Series: Notulae Botanicae Horti Agrobotanici Cluj-Napoca
• Subjects: cold storage; nashi; organoleptic characteristics; physicochemical quality; postharvest
• Online Access: https://www.notulaebotanicae.ro/index.php/nbha/article/view/11764
• ISSN: 0255-965X; 1842-4309

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.