Claim · model-written summary
In 3% CO2, pears retained the ability to ripen after long-term storage.
PyrusNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“In 3% CO 2 , pears retained the ability to ripen after long‐term storage”
Title
QUALITY OF ‘BOSC’ PEARS AS INFLUENCED BY ELEVATED CARBON DIOXIDE STORAGE
S.R. DRAKE Journal of Food Quality 1999. doi:10.1111/j.1745-4557.1999.tb00174.x
Other claims from this paper (4)
- Intervention effect Pears stored in 3% CO2 had significantly reduced decay and internal breakdown compared with 1% CO2.
- Intervention effect Pears stored in 3% CO2 were firmer and had a superior finish than pears stored in 1% CO2.
- Intervention effect A 10 day delay in atmosphere establishment had little or no influence on long-term keeping quality or ripening ability.
- Observation Firmness, soluble solids content and starch were good indices of maturity for Bosc pears, alone or together.