STORAGE POTENTIAL OF 'LE CONTE' PEAR FRUITS HARVESTED AT DIFFERENT STAGES | ||||
| Journal of Plant Production | ||||
| Article 24, Volume 27, Issue 9, September 2002, Page 6287-6312 PDF (4.07 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2002.256754 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. F. EI-Shiekh,; S. E. Habib; M. A. Bassal; A. M. Gomaa | ||||
| Horticulture Department, College or Agriculture, Suez Canal University, Ismailia, Egypt | ||||
| Abstract | ||||
| This study was carried out in 1999 and 2000 seasons on 'Le Conte' pear (Pyrus communis. L,) fruits, Fruits were harvested during August in each season at three different stages, The three harvest stages included one stage at the optimal commercial Fresh market flavour development (second stage), one stage earlier than optimal (first slage), and one stage later than optimal (third stage), Fruits were stored at 2, 4, or 8 ·C and 80 - 85 % RH and sampled at harvest (zero time) and at 10-day intervals up to 90 days for fruits stored at 2 or 4 ·C and to 30 days for fruits stored al8 'C. The objective of the study was to identify the effect of harvest stages, storage temperatures, and storage durations on slorability and quality of 'Le Conte' pear frurts Colour tests indicated that fruits of the second and third harvest stages were more advanced In matunty than those of the first harvest stage, No differences were noticed in fruit firmness between the first and second harvest stages while fruit firmness of third harvest stage was significantly lower than the other stages. The highest weight loss was obtained from fruits of the second harvest st~ge in the first season while the lowest weight loss was obtained from the third harvest stage fruits in the Iwo seasons. Dry weight, soluble solids content (SSC), total phenolic aclds and reducing suqars of the third harvest stage fruits were higher than the ether harvest stages fruit. However, acidity of the first harvest stage fruits was higher than the fruits of the other stages. Firmness was the highest in fruits stored at 2 ·C while Fruits stored at 8 ·C showed the lowest values during the two seasons Weight loss, sse, and lotal phenolic acids corresponded with tile increase in storage temperature while reducing sugars were higher in fruit stored at 2°C than those stored at aoc, Acidity and dry weight seemed to be the highest in fruits stored at a ·C in the first season and fruits stored at 2 ·C in the second one, In both seasons firmness decreased during storage while weight loss, soluble solids content, total phenols and reducing sugars increased Significantly for fruits stored for 30 or 90 days, Dry weight of fruits did not change significanlly during storage up to 70 days then Increased significantly up to 90 days in the flrst season In the second season dry weight increased significantly after 40 days of sloraqe up to 90 days. Acidity decreased siqruflcantlv in the first season after 70 days of storage In Ihe second season. acidity increased Significantly after 30 days of slorage up to 80 days of storage then decreased thereafter. The second harvest stage (SSC = 11.72 to 12.24%, firmness = 36,0 to 390 N, and starch index = 4 to 5) could be recommended as the be,sl harvest slage for 'Le Conte' pear fruits. 'Le Conte pear frulls could be stored at 2 C for 70 days with good Quality | ||||
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