Experiments to establish the effect of ethylene control on ripening of pears cv. Packham's Triumph and Beurré Bosc were performed in 1996. The treatments for each variety were: (T1) ethylene-controlled cold storage through KMnO 4 filtering or (T2) with normal ethylene presence. Ethylene levels in Tl did not surpass 0.8 ppm whilst in T2 reached up to 6.7 ppm during cold storage. No differences were obtained in ripening parameters measured (firmness, ground color, starch content, soluble solids) during cold storage for Packham's, while only ground color was somewhat greener in T1 for Bosc from 75 days onwards. Further, ethylene control increased cold storage periods required for subsequent adequate and homogenous ripening at room temperature as compared with normal ethylene levels (15 and 30 days for Packham's and Bosc, respectively). Implications for prolonged-and-short-storage of pears are discussed.
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