Further Studies on Controlled Atmosphere Storage of ‘Bartlett’ Pears1

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Abstract
‘Bartlett’ pears picked early in the harvest season stored best in an atmosphere low in O2 (0.5-1%) and with elevated CO2 (5%) at 0°C. However, pears harvested about 3 weeks later were intolerant to CO2 (even 2.5%) as severe core and flesh browning occurred in storage in less than 2 months. Fruits harvested at an intermediate date were mostly tolerant to elevated CO2, but the number of intolerant fruits would rule out commercial feasibility. Low O2 atmospheres (0.5-1%) caused no injury at any stage of maturity, but pears harvested late in the season were unsuited to prolonged storage regardless of atmospheric composition. Prolonged storage in controlled atmospheres, providing subsequent ripening was normal, did not result in undesirable flavor effects when the pears were canned. Firmness of individual pears is not sufficiently related to physiological status to permit its use in accurately predicting tolerance to CO2 in storage. Core and flesh browning associated with CO2 injury are distinct from browning and breakdown associated with excessive storage time and failure to ripen.

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