Storage of pears Adriano Arriel Saquet
Federal Institute of Science and Education Farroupilha, Campus Panambi, Rua Erechim 860, 98280-000, Panambi, RS, Brazil
A B S T R A C T
Pear (Pyrus communis L.) storage protocols are changing in the last years as new storage technologies have been emerged. Since the discovery of 1-MCP and the development of the dynamic controlled atmosphere storage, research about the storability and ripening evolution of pears after storage have been intensified. Depending on harvest maturity, growing region and orchard management, pears show different responses to 1-MCP treatment and storage conditions. The following text describes the main harvest indices for pears as well as the main storage procedures and conditions around the world. It was possible to separate the pear c*rs in three groups according with their tolerance to low oxygen or high carbon dioxide partial pressures, and to report about the main responses of pears to 1-MCP treatment regarding storage duration, occurrence of storage disorders and ripening evolution during shelf-life. One of the great new result presented herein is the possibility to store some pear c*rs at extremely low oxygen partial pressure as low as 0.5 kPa O2 for 8.5 months without occurrence of storage disorders and with adequate ripening evolution during shelf-life.
隨著新的存儲技術的出現，梨存儲方法在過去幾年中發生了變化。隨著1-MCP的發現和動態氣調貯藏技術的發展，對梨貯藏后的貯藏性能和成熟演化進行了研究。根據果實成熟度、生長區域和果園管理，梨對1-MCP處理和貯藏條件的反應不同。下文介紹了梨的主要收獲指標，以及世界各地的主要貯藏程序和條件。根據梨品種對低氧分壓和高二氧化碳分壓的耐受性，可以將其分為三組，并對梨在貯藏期、貯藏障礙的發生和貨架期成熟演化等方面對1-MCP處理的主要反應進行了研究。本文提出的一個重要的新結果是，在極低的氧分壓(0.5 kpa o2)下將一些梨品種貯藏8.5個月，而不會出現貯藏障礙，并且在保質期內有充分的成熟演化
