Ripening behavior and quality of modified atmosphere packed ‘Doyenne du Comice’ pears during cold storage and simulated transit

• Published in: Postharvest biology and technology 2013-07, Vol.81, p.51-59
• Main Authors: Wang, Yan, Sugar, David
• Format: Article
• Language: English
• Subjects: Ascorbic acid; Biological and medical sciences; Ethylene production; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Pear quality; Pear ripening; Physiological disorders; Pyrus communis L
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2013.02.010

► Storage of ‘Comice’ pears could be increased by up to 2 months in MAP as compared with standard perforated polyethylene liners. ► Delayed senescence in MAP was related to reduced ethylene production, AsA degradation and cell membrane peroxidation. ► Low temperatures in transit were key to avoiding high CO2 injury and fruit softening of ‘Comice’ pears in MAP. The effect of MAP on extending storage life and maintaining fruit quality was studied in ‘Doyenne du Comice’ (Pyrus communis L.) pears at Hood River and Medford, Oregon. Control fruit packed in standard perforated polyethylene liners started to show senescent core breakdown and lost the capacity to ripen at 20°C after 4–5 months of cold storage in Hood River and after 5.25–6 months in Medford. LifeSpan® L257 MAP achieved steady-state atmospheres of 15.8% O2+3.7% CO2 in Hood River and 15.7–17.5% O2+3.8–5.7% CO2 in Medford. MAP inhibited ethylene production, ascorbic acid degradation and malondialdehyde accumulation, and extended storage life for up to 6 months with maintenance of fruit flesh firmness (FF) and skin color without commercially unacceptable level of physiological disorders. After 4, 5 and 6 months at −1°C, MAP fruit exhibited climacteric-like patterns of ethylene production and softened to proper texture with desirable eating quality on day 5 during ripening at 20°C. After 6 months at −1°C plus 2 weeks of simulated transit conditions, MAP fruit maintained FF and skin color and had good eating quality at transit temperatures of 2 and 4.5°C (10.1–11.5% O2+4.8–5.2% CO2), but reduced FF substantially and developed internal browning disorder at 7.5 and 20°C (3.2–7.2% O2+7.9–9.5% CO2). The storage life of ‘Doyenne du Comice’ pears with high eating quality could be increased by up to 2 months when packed in MAP as compared with fruit packed in standard perforated polyethylene liners.