Carbon dioxide and maturity as factors affecting Victorian pears in controlled atmosphere storage

Abstract

Packham's Triumph, Beurre Bosc, Josephine de Malines and Winter Cole pears grown in Victoria were stored under controlled atmosphere storage at 11°C with 0, 3, and 6 per cent CO2 at a standard O2 level of 2.5 per cent. Wastage and quality decline of fruit at different maturities were measured and an acceptability index was used to integrate wastage and quality into a single value. All varieties stored well under controlled atmosphere and remained in an acceptable condition for much longer than expected in air storage. Maturities resulting in acceptable fruit outturn were well defined in three of the four varieties. Carbon dioxide levels of 0 and 3 per cent gave better storage results than 6 per cent for Packham's Triumph, Beurre Bosc and Josephine, but 6 per cent was best for Winter Cole.