EFFECT OF CONTROLLED-ATMOSPHERE STORAGE ON THE PHYSIOLOGICAL DISORDERS AND QUALITY OF CONFERENCE PEARS

Conference pears were stored at 0.5 degrees C in controlled atmosphere (C.A.) (O-2/CO2: 0.5/0.5, 0.5/1, 3/2, 3/4, 3/4 (-C2H4)) and air durin g a four-year study. After 180 and 240 days of storage, the fruit with 0.5 and 1.5% O-2 had better firmness and acidity values than fruit st ored in air and they were greener even after shelf life. The accumulat ion of ethylene in the core of the fruit became progressively lower go ing from air storage, to high O-2, to low O-2 storage. The lower O-2 c oncentrations were more efficient in controlling superficial scald. Th e 0.5% O-2 treatments produced a higher incidence of brown core than C .A. treatments. The best gaseous combination for limiting superficial scald and brown core as well as for preserving the qualitative and eat ing characteristics of the fruit was a controlled atmosphere of 1.5% O -2 and 0.8% CO2.