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Studies on the storage of Passe Crassane pears. V. The use of high temperature and CO2 for preventing internal browning (the years 1967-70)


, : Studies on the storage of Passe Crassane pears. V. The use of high temperature and CO2 for preventing internal browning (the years 1967-70). Annali dell' Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agrocoli, Milano 3: 149-161

Fruit from orchards in northern and southern Italy were stored in atmospheres containing 10% or 15% CO2 and 10% O2 at temperatures of 4-10 deg C; the control treatment was storage in a normal atmosphere at 0 deg. CA at higher temperatures generally reduced browning but there were exceptions which could not be related to fruit characteristics. The best results were obtained from storage in 10% CO2 at 7-8 deg.

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