Vol. 72 No: 4

Title:
Differential Propylene Induced Ethylene Production in ‘Anjou’ Pears During Storage at Chilling and Non-Chilling Temperatures

Authors:
D. GERASOPOULOS and D.G. RICHARDSON

pp: 571-576

Abstract:
‘Anjou’ pears were harvested from the Mid-Columbia Experiment Station, Hood River, Oregon, at 67 N firmness, stored at -1° or 20°C for 85 d and periodically tested for sensitivity to 0 or 500 µl l^-1 propylene for at least 14 d at 20°C. Climacteric ethylene of pears stored at 20°C remained at low levels and started rising on the 90th day. Pears chilled at -1°C required 70 d to ripen and produced climacteric ethylene immediately upon transfer to 20°C. The sensitivity of the fruit to exogenous propylene increased progressively with storage time at -1°C. However, the non-chilled fruit responded to propylene similarly to freshly harvested fruit during the first 55 d of storage, then similarly to -1°C-stored fruit up to 85 d. Anjou pear ripening events and the sensitivity of the fruit to exogenous propylene developed differently in storage at non-chilling temperature compared with chilling temperature.

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