CAPÍTULO 1. El rechazo entre iguales
2. Subtipos de Rechazo
In this work, coating pears delayed ripening and reduced the incidence of physiological disorders associated with senescence, e.g. senescent scald and senescent breakdown. However, the optimum levels of surface coatings were strongly dependent on cultivar and treatment period. 'Bartlett' and 'Bosc' coated at harvest developed internal disorder caused by high CO2 and/or low O2 during cold storage. 'Cornice' and ' Packham' s ' did not seem to be affected by this disorder and fruit should be coated before cold storage to reduce water loss and delay ripening. 'Bartlett' pears do not have a chilling re:quirement to ripen so fruit could be coated at harvest before marketing, to reduce wate:r loss and delay ripening. 'Bosc' pears should be treated after cold storage with a coating concentration � 40% to delay ripening and avoid the risk of anaerobiosis and development of off-flavours.
The mai n drawback of coating treatments was the variability in rates of ripening between individual fruit during shelf life, mainly for changes in skin colour,
particularly for fruit treated with coating concentrations < 40%. This problem could be
overcome the use of high coating concentrations, except for ' Bosc' in which
fermentation may occur. However, this may result in fruit failing to change in colour
Chapter
Postharvest
of Coated Pears: 1 37
3.7
References
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Chapter 3
Postharvest Physiology of Coated Pears: 1 39
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Relationsh i p Between Character of Skin Cover
and Permean ce to Gases of Coated Pears
Cassandro Amarantea, Nigel H. Banksa and Siva Ganeshb a
Centre for Postharvest and Refrigeration Research, Massey University, Palmerston
North, New Zealand
b