Conditioning temperature for inducing uniform ripening of 'Abate Fetel' pears

ABSTRACT The aim of this study was to determine the conditioning temperature period for inducing uniform ripening of 'Abate Fetel' pears as well as to determine the maximum storage period with no quality loss. Three harvests were carried out at weekly intervals and each harvest date was considered a factorial experiment (7x3), with seven storage periods at 0 ± 1 ºC and 90 ± 5% relative humidity (0; 20; 40; 60; 80; 100 and 120 days) and three periods at room temperature (20 ± 1 ºC) (zero, three and six days). The assessed quality attributes were flesh firmness, starch content, weight loss and soluble solids content. Acceptance and purchase intention sensory tests were carried out. Cold storage was efficient in inducing uniform ripening in 'Abate Fetel' pears after 20 days at low temperature followed by six days at room temperature for fruit from the three harvest dates. 'Abate Fetel' pears harvested at harvest maturity of 57 N can be stored for up to 120 days and commercialized within six days with no quality loss. However, fruit harvested at flesh firmness below 55 N can be stored for 80 days and commercialized within six days or stored for 100 days and commercialized within three days.

摘要
本研究旨在明确诱导‘阿巴特梨（Abate Fetel）’均匀成熟的预处理温度周期，同时确定无品质损耗的最长贮藏周期。
本研究以每周1次的频率开展3次采收试验，针对各采收日期构建7×3析因试验：设置7组0±1℃、相对湿度90±5%条件下的低温贮藏周期（时长分别为0、20、40、60、80、100、120天），以及3组室温（20±1℃）条件下的放置周期（时长分别为0、3、6天）。
本研究测定的品质指标包括果肉硬度、淀粉含量、重量损失率及可溶性固形物含量，并开展了消费者接受度与购买意愿的感官评价试验。
结果表明，针对三次采收的‘阿巴特梨’，经20天低温贮藏后辅以6天室温放置，可有效实现果实均匀成熟。
当采收时果肉硬度为57 N时，‘阿巴特梨’可最长贮藏120天，并可在6天内完成商品化流通且无品质损耗；但若采收时果肉硬度低于55 N，则该梨可贮藏80天并于6天内完成商品化销售，或贮藏100天并于3天内完成商品化销售。