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Internal atmospheres in Bartlett pears stored in controlled atmospheres


Internal atmospheres in Bartlett pears stored in controlled atmospheres



Proceedings American Society Hort Science 81: 129-136



A method for measurement of CO2 and O2 in the core area of a Bartlett pear without destroying the fruit is outlined. Internal atmospheres after removal of fruit from controlled atmospheres (31 [degree]F) were never more than 2-3% higher in CO2 than the level present in storage atmosphere. The O2 levels were above 15%. During air ripening, the O2 levels dropped to 11% and CO2 levels increased to 10%. Internal atmospheres varied with respiratory activity during ripening.

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Related references

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