Claim · model-written summary
Prolonged storage in controlled atmospheres did not cause undesirable flavor effects when pears were canned.
- Treatment
- Prolonged storage in controlled atmospherese7
- Outcome
- undesirable flavor effectse7
- Qualifier
- providing subsequent ripening was normale7
PyrusNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“Prolonged storage in controlled atmospheres, providing subsequent ripening was normal, did not result in undesirable flavor effects when the pears were canned”
Title
Further Studies on Controlled Atmosphere Storage of ‘Bartlett’ Pears1
L. L. Claypool Journal of the American Society for Horticultural Science 1973. doi:10.21273/jashs.98.3.289
Other claims from this paper (8)
- Intervention effect Bartlett pears picked early in the harvest season stored best in low O2 (0.5-1%) with elevated CO2 (5%) at 0°C.
- Intervention effect Pears harvested about 3 weeks later were intolerant to 2.5% CO2, with severe core and flesh browning in storage in less than 2 months.
- Intervention effect Fruits harvested at an intermediate date were mostly tolerant to elevated CO2.
- Recommendation The number of CO2-intolerant fruits would rule out commercial feasibility of CO2 storage for pears.
- Intervention effect Low O2 atmospheres (0.5-1%) caused no injury at any stage of maturity.
- Intervention effect Pears harvested late in the season were unsuited to prolonged storage regardless of atmospheric composition.
- Association Firmness of individual pears is not sufficiently related to CO2 tolerance to predict it in storage.
- Association Core and flesh browning associated with CO2 injury are distinct from browning and breakdown associated with excessive storage time and failure to ripen.