Abstract
Dark browning of fruit skin of Japanese pear `Niitaka' (Pyrus pyriforia) is a physiological disorder during storage. Very higher rates of dark browning were observed in bagged pears, and in the orchards under higher humidity during the maturing season. Also the factors, such as higher humidity and lower temperature in storage room increase the dark browning. Dark browning is a different physiological disorder with the sugerficial scold of apples, which associated with conjugated trienes, oxidation products of alpha-farnesenes. The dark browning was controlled by dipping the harvested pears into 1,000 ppm diphenylamine (DPA) solution for 5 seconds before storage.
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