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.
Merodio, C. and De la Plaza, J.L. (1989). INTERACTION BETWEEN ETHYLENE AND CARBON DIOXIDE ON CONTROLLED ATMOSPHERE STORAGE OF "BLANCA DE ARANJUEZ" PEARS. Acta Hortic. 258, 81-88