Effects of different temperature and carbon dioxide concentration on post harvest physiology of Housui pear
WANG Zhi-hua
DING Dan-dan
WANG Wen-hui
TONG Wei
ZHANG Zhi-yun
JIA Xiao-hui
JIANG Yun-bin
Abstract：Effects of different temperature and CO_2 concentration on inhibiting browning in Housui pear fruit were studied in order to gain the optimum temperature and CO_2 concentration for storage. It was carried out by studying the flesh finnness, membrane permeability, content of ethanol and total phenolic, PG activity, PPO activity and core browning of Housui pear fruit in storage. The results indicated that fruit rot rate was reduced significandy and higher flesh firmness remained at -1.5℃, but chilling injury at different levels of fruit was found. The suitable storage period was less than 60 days at 5℃. Compared to control, the optimum gas composition was 3% O_2 plus 1% CO_2, which could keep fruit good firmness and flavor, remarkably inhibited PPO activity, ethanol content and core browning, delayed total phenolic dissolving and remained better integrality of cell membrane, and followed by 2% CO_2. The gas composition of 3% O_2 plus 3% to 5% CO_2 was not suitable for Housui pear fruit storage.
Keywords：Housui pearStorage temperatureCarbon dioxide concentrationCore browning
Publication Date：2009-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 603-607 )