Optimum Relative Humidity: 90-95%
Benefits of CA: Helps retain firmness, green color and acidity. May reduce incidence of scald.
Benefits of Ethylene Removal: May help maintain firmness.
Special Treatments Before Shipping: Rapid cooling is essential to achieve maximum postharvest life. Pretreatment with 10-20% СО2 for 10-12 days has a beneficial effect on retention of ripening capacity. Harvest at 58-67 newtons firmness for best storage performance.
Mixed Loads: Pears generate ethylene and so should not be shipped with ethylene-sensitive commodities such as kiwifruit, persimmons, carrots, celery, cabbage, lettuce, and some flowers and nursery plants.
Cautions: Anjou pears may develop brown core or black skin spots if О2 is too low (less than 1%). Anjou pears are very sensitive to long-term exposure to elevated СО2. Excessive СО2 (greater than 0.1% with very low O2, greater than 2% with 2% О2) can cause cavitation and brown core.
ООО «Транстек» - Рефконтейнеры.рф ®
