Li L.,Institute of Genetics and Physiology |
He J.,Institute of Genetics and Physiology |
Guan J.,Institute of Genetics and Physiology
Journal of Food Quality | Year: 2016
This work is aimed to assess the effect of the low temperature controlled atmosphere (CA) storage on reducing the incidence of fruit superficial scald in "Wujiuxiang" pears (Pyrus pyrifolia cv. Wujiuxiang). We set up four low temperature CA storage conditions with pCO2 0.03 kPa, 1 kPa, 3 kPa, 5 kPa, respectively, under pO2 3 kPa, and a control under normal air conditions with pCO2 0.03 kPa, pO2 21 kPa. During the low temperature storage and its subsequent period on-shelf, the incidence of superficial scald as well as the changes in fruit quality and biochemistry such as phenols, relative electrical conductivity, malondialdehyde, polyphenol oxidase and peroxidase activity were monitored and analyzed. Our results showed that low O2 is the most important factor contributing to the reduced incidence of superficial scald during the low temperature CA storage. However, pCO2 less than 3 kPa had no influence on the incidence of superficial scald but higher pCO2 over 3 kPa caused CO2 injury to the stored fruit. In conclusion, low pO2 and pCO2 less than 3 kPa under low temperature is likely the best CA conditions for reducing the incidence of superficial scald in "Wujiuxiang" pears. © 2016 Wiley Periodicals, Inc.