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Ascorbic acid concentration in Cv. conference pears during fruit development and postharvest storage.
Christine Franck1, Mieke Baetens, Jeroen Lammertyn
1Flanders Center/Laboratory of Postharvest Technology, Katholieke Universiteit Leuven, W. de Croylaan 42, 3001 Leuven, Belgium. christine.franck@agr.kuleuven.ac.be
Journal of Agricultural and Food Chemistry
|January 7, 2004
Summary
L-ascorbic acid (L-AA) levels in Conference pears decline before harvest and rapidly decrease with controlled atmosphere. Storage conditions, particularly carbon dioxide levels, significantly impact L-AA retention.
Area of Science:
- Horticultural Science
- Food Science
- Plant Physiology
Background:
- L-ascorbic acid (L-AA) is a vital nutrient in fruits, susceptible to degradation during postharvest handling.
- Understanding L-AA stability in pears is crucial for maintaining fruit quality and nutritional value.
Purpose of the Study:
- To investigate L-AA concentration changes during Conference pear development.
- To determine the impact of various postharvest treatments on L-AA breakdown.
Main Methods:
- Monitoring L-AA levels throughout pear fruit development and maturation.
- Analyzing the effects of controlled atmosphere, cooling rates, cooling duration, and storage atmosphere (O2, CO2) on L-AA concentration.
Main Results:
- L-AA concentration declines pre-harvest and is most rapidly reduced under immediate controlled atmosphere conditions.
- During short-term storage, gas composition significantly affects L-AA breakdown, while cooling rate and duration show minimal impact.
- Long-term storage reveals that elevated CO2 (5%) significantly reduces L-AA and total L-AA concentrations, with no effect on dehydroascorbic acid.
Conclusions:
- Postharvest handling, especially controlled atmosphere and CO2 levels, critically influences L-AA retention in Conference pears.
- Optimal storage strategies are needed to minimize L-AA loss and preserve nutritional quality.