Abstract
This study was conducted to investigate the effect of temperature during transportation and continuing shelf-life on fruit quality and the occurrence of physiological disorder to set up the appropriate exportation temperature condition in Asian pear (Pyrus pyrifolia Nakai) 'Hanareum'. In the experiment of simulated exportation headed for USA, the fruits transported at <TEX>$1^{\circ}C$</TEX> showed less weight loss than those of <TEX>$5^{\circ}C$</TEX>. Market temperature appeared as a key factor for keeping freshness of exported pear fruits rather than transportation temperature. Quality factors such as high flesh firmness and low incidence of fruit rot and physiological disorders including core breakdown and pithiness were attained at the fruits maintained at <TEX>$18^{\circ}C$</TEX>. Approximately two times higher incidence of physiological disorders and of fruit decay rates were observed in the fruits distributed at <TEX>$25^{\circ}C$</TEX> than the those of <TEX>$18^{\circ}C$</TEX>. Therefore, temperature management during marketing resulted as an important factor for maintaining fruits quality in the process of pear fruit exportation.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
