Morais, A. M. M. B.

Sanchez, A. C. G.

English

Repositório Institucional da Universidade Católica Portuguesa

Nutritionists meet FoodScientists and Technologists12-14 APRIL 2000 • FUNDA00 DR ANTONIO CUPERTINO DE MIRANDA • PORTO • PORTUGAL`i ABSTRACT BOORPoster No: 2EFFECT OF LONG-TERM STORAGE IN CONTROLLED ATMOSPHERE ON QUALITYPARAMETERS OF ,ROCHA PEARSitchez, A.C.G. and Morais, A.M.M.BEscola Superior de Biotecnologia da Universidade Cattlica PortugueseRua Dr. AntOnio Bernardino de Almeida, 4200-072 PORTO(e-mail: amorais®esb.ucp.pt)It has been reported that pears lost their capacity to ripen normally when they were stored in air [1].The use of new technologies such as controlled atmosphere is useful to extend the shelf-life offruits and vegetables while keeping the quality. The objective of this work was to select the bestCA conditions to preserve colour and texture of two pear (cv. Rocha) orchards from the westernregion of Portugal. The fruits were picked in August 1998 and stored at 0(C to 0.5(C and 90 to 95%RH in air (NA) or controlled atmosphere (CA). Pears were analyzed for texture and colour afterfour, seven and nine niontbs of storage under five different conditions and after exposure to air atmom temperature. The failure to ripen was evident in pears from one of the orchards used in thisstudy. The CA storage had a beneficial effect on colour and texture of the fruits from the otherorchard, since they retained their ability to ripen. The 2% 02 + 1.5% CO2 condition seemed toreduce colour changes of pears after long-term storage in CA.[1] Wang, C. Y. and Mellenthin, W. M. 1975. Effect of short-term CO2treatment on storage of edlAnjoui pear. J. Amer. Soc. Hort. Sci 100(5):492-495.70

Effect of long-term storage in controlled atmosphere on quality parameters of rocha pear

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Effect of long-term storage in controlled atmosphere on quality parameters of rocha pear

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Repositório Institucional da Universidade Católica Portuguesa