Effect of ethylene in the storage environment on quality of ‘Bartlett pears

The effect of ethylene on the quality of ‘Bartlett pears ’ stored at either /1 or 2 8C was examined. Fruit from three different harvest dates were stored for 3 months in 0, 1, 5 or 10 ml l1 ethylene. Quality attributes, including skin color, firmness, scald and internal browning, were assessed when the fruit were removed from storage and after 4 days ripening at 20 8C. All levels of ethylene increased the incidence of physiological disorders. However, the effect of ethylene was minor compared with the influence of temperature. Fruit stored at /1 8C remained firm and green, subsequently ripening normally at 20 8C, irrespective of exposure to ethylene. In contrast, all of the pears kept at 2 8C softened and yellowed during storage, and developed symptoms of superficial scald and internal browning. The severity of these disorders increased when fruit were ripened at 20 8C. It was concluded that although it is desirable to minimize ethylene in the storage atmosphere, benefits are likely to be minor compared with the potential gains from good temperature management