ELEVATED CARBON DIOXIDE STORAGE OF 'ANJOU' PEARS

'Anjou' pears were placed in controlled atmosphere (CA) storage immediately after harvest (<24 hrs) or after a 10-day delay in refrigerated storage, and held for 9 months before removal. Oxygen (O₂) in all atmospheres was 1.5% and carbon dioxide (CO₂) was at either 1 or 3% and storage temperature was 1C. Atmospheres were computer controlled at ±0.1%. After removal from CA storage pears were evaluated immediately and after a ripening (21C) for 8 days. 'Anjou' pears stored in 3% CO² were firmer, greener and displayed less scald, internal breakdown and stem decay than pears stored in 1% CO₂. In addition, no internal discoloration of 'Anjou' pears was evident when held in a 3% CO₂ atmosphere. 'Anjou' pears held in 3% CO₂ retained the ability to ripen after long term storage. A 10-day delay in atmosphere establishment had little or no influence on the long term keeping quality of ripening ability of 'Anjou' pears.