Ethylene control and ripening in Packham's Triumph and Beurre Bosc pears

J. Retamales, R. Campos, D. Castro

Resultado de la investigación: Article

3 Citas (Scopus)

Resumen

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.

Idioma originalEnglish
Páginas (desde-hasta)559-566
Número de páginas8
PublicaciónActa Horticulturae
Volumen475
DOI
EstadoPublished - 1 sep 1998

Huella dactilar

pears
ethylene
ripening
cold storage
color
total soluble solids
firmness
ambient temperature
storage time
starch

ASJC Scopus subject areas

  • Horticulture

Citar esto

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abstract = "Experiments to establish the effect of ethylene control on ripening of pears cv. Packham's Triumph and Beurr{\'e} 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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Ethylene control and ripening in Packham's Triumph and Beurre Bosc pears. / Retamales, J.; Campos, R.; Castro, D.

En: Acta Horticulturae, Vol. 475, 01.09.1998, p. 559-566.

Resultado de la investigación: Article

TY - JOUR

T1 - Ethylene control and ripening in Packham's Triumph and Beurre Bosc pears

AU - Retamales, J.

AU - Campos, R.

AU - Castro, D.

PY - 1998/9/1

Y1 - 1998/9/1

N2 - 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.

AB - 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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KW - Quality

KW - Storage

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