The effects of composition of the atmosphere and the length of storage on the development of brown heart in Williams Bon Chretian pears held in polyethylene bags

Abstract

The onset of brown heart was studied in Williams Bon Chretien pears stored in polyethylene bags for various periods at 30°F and subsequently held at 68°F for seven days. During storage at 30°F the carbon dioxide contents of the atmospheres inside the bags varied from 3.4 to 7.1 per cent and the oxygen levels varied from 6.5 to 18.7 per cent. The proportion of pears with brown heart has been related quantitatively to storage period and concentrations of carbon dioxide and oxygen within the bag. The average incidence of brown heart increased linearly from about 9 per cent after 56 days to about 51 per cent after 118 days. The incidence of brown heart increased with increasing levels of carbon dioxide and fell as oxygen levels rose.