Physiological responses of Chinese pear 'Yali' fruit to CO2-enriched and/or O2-reduced atmospheres

Bo Ning, Yasutaka Kubo, Akitsugu Inaba, Reinosuke Nakamura

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Respiration and ethylene production rates of Chinese pear 'Yali' fruit (Pyrus ussuriensis Maxim. var. sinensis Kikuchi) stored in CO2-enriched and/or O2-reduced atmospheres. In addition, several types of polyethylene film packaging were also applied to the long-term storage of 'Yali' fruit. 1. Oxygen uptake and ethylene production in 'Yali' fruit at 20 °C decreased with increasing CO2 concentration up to 40%. Ethylene production under 60% CO2 was markedly inhibited, whereas O2 uptake was promoted; a physiological disorder in the flesh developed. 2. Under the same storage condition, oxygen uptake and ethylene production consistently decreased with decreasing O2 concentration. However, when O2 was decreased to less than 5%, CO2 output exceeded O2 uptake, suggesting that anaerobic respiration was occurring. 3. Respiration was inhibited in fruit kept at 10 or 20 °C under 5% CO2 + 3% O2 during the first 4 days of storage and then increased suddenly thereafter accompanied by the development of a physiological disorder. 4. The storage life of the fruit packed in a film with soda lime at 10 °C, in which O2 became to about 8%, was prolonged by about a month, as compared to that of those packed in a perforated bag. The gas concentration higher than 5% CO2 and/or lower than 5% O2 within a plastic bag caused an accumulation of ethanol and the development of disorder in flesh, thus shortening storage life of fruit. Our results suggest that 'Yali' fruit is sensitive to both CO2-enriched and O2-reduced atmospheres, and that 2% CO2 and 8% O2 are about optimal for its long-term storage.

Original languageEnglish
Pages (from-to)613-620
Number of pages8
JournalJournal of the Japanese Society for Horticultural Science
Volume66
Issue number3-4
Publication statusPublished - 1997

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pears
plant response
carbon dioxide
fruits
ethylene production
uptake mechanisms
cell respiration
shelf life
Pyrus ussuriensis
oxygen
polyethylene film
plastic bags
anaerobiosis
films (materials)
storage conditions
shortenings
packaging
bags
ethanol
gases

ASJC Scopus subject areas

  • Horticulture
  • Plant Science

Cite this

Physiological responses of Chinese pear 'Yali' fruit to CO2-enriched and/or O2-reduced atmospheres. / Ning, Bo; Kubo, Yasutaka; Inaba, Akitsugu; Nakamura, Reinosuke.

In: Journal of the Japanese Society for Horticultural Science, Vol. 66, No. 3-4, 1997, p. 613-620.

Research output: Contribution to journalArticle

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abstract = "Respiration and ethylene production rates of Chinese pear 'Yali' fruit (Pyrus ussuriensis Maxim. var. sinensis Kikuchi) stored in CO2-enriched and/or O2-reduced atmospheres. In addition, several types of polyethylene film packaging were also applied to the long-term storage of 'Yali' fruit. 1. Oxygen uptake and ethylene production in 'Yali' fruit at 20 °C decreased with increasing CO2 concentration up to 40{\%}. Ethylene production under 60{\%} CO2 was markedly inhibited, whereas O2 uptake was promoted; a physiological disorder in the flesh developed. 2. Under the same storage condition, oxygen uptake and ethylene production consistently decreased with decreasing O2 concentration. However, when O2 was decreased to less than 5{\%}, CO2 output exceeded O2 uptake, suggesting that anaerobic respiration was occurring. 3. Respiration was inhibited in fruit kept at 10 or 20 °C under 5{\%} CO2 + 3{\%} O2 during the first 4 days of storage and then increased suddenly thereafter accompanied by the development of a physiological disorder. 4. The storage life of the fruit packed in a film with soda lime at 10 °C, in which O2 became to about 8{\%}, was prolonged by about a month, as compared to that of those packed in a perforated bag. The gas concentration higher than 5{\%} CO2 and/or lower than 5{\%} O2 within a plastic bag caused an accumulation of ethanol and the development of disorder in flesh, thus shortening storage life of fruit. Our results suggest that 'Yali' fruit is sensitive to both CO2-enriched and O2-reduced atmospheres, and that 2{\%} CO2 and 8{\%} O2 are about optimal for its long-term storage.",
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