INTERACTION BETWEEN ETHYLENE AND CARBON DIOXIDE ON CONTROLLED ATMOSPHERE STORAGE OF "BLANCA DE ARANJUEZ" PEARS

Ethylene production of "Blanca de Aranjuez" pear fruit (Pyrus communis L.) during storage a 0°C in 6% CO₂ plus 3% O₂ was suppressed substantially as compared with air stored fruit. Ethylene production was closely associated with the pattern of internal ethylene concentration. The influence of high levels of CO₂ on ethylene synthesis was also reflected during the early part of the ripening process at 20°C. A high CO₂ concentration decreased the build-up of ethylene content shown in pears after storage in low-oxygen atmosphere. Free 1-aminocyclopropane-1-carboxylic acid (ACC) levels during cold storage were slightly higher in fruit stored in 6% CO₂ than in pears stored in air. The accumulation of internal CO₂ in pears modified the distribution of internal ethylene levels in the fruit tissues.