title: Ascorbic acid concentration in Cv. conference pears during fruit development and postharvest storage.
abstract: L-ascorbic acid (L-AA) concentration changes during the development of cv. Conference pears and the influence of postharvest handlings (gas condition, cooling rate, cooling duration) on L-AA breakdown were studied. L-AA concentration fluctuates in young fruits, remains stable during fruit maturation, and starts to decline 1 week before commercial harvest. The most rapid decrease in L-AA concentration was found during immediate controlled atmosphere. During short-term storage, only the gas condition was found to influence L-AA breakdown; no significant difference between gradually or immediately cooled pears was determined. Under air conditions, both cooling strategies did not differ from the L-AA breakdown in pears allowed to ripen on the tree up until 3 weeks after the optimal harvest date. During long-term storage, the cooling duration (1-3 weeks) had no effect whereas both O2 and CO2 had a significant effect on L-AA retention. After 7 months of storage, no difference was found in dehydroascorbic acid concentration; the L-AA and total L-AA concentrations, in contrast, were significantly lower in the 5% CO2 conditions.
authors.affiliation: Flanders Center/Laboratory of Postharvest Technology, Katholieke Universiteit Leuven, W. de Croylaan 42, 3001 Leuven, Belgium. christine.franck@agr.kuleuven.ac.be
authors.forename: Christine
authors.initials: C
authors.lastname: Franck
authors.forename: Mieke
authors.initials: M
authors.lastname: Baetens
authors.forename: Jeroen
authors.initials: J
authors.lastname: Lammertyn
authors.forename: Pieter
authors.initials: P
authors.lastname: Verboven
authors.forename: Mark W
authors.initials: MW
authors.lastname: Davey
authors.forename: Bart M
authors.initials: BM
authors.lastname: Nicolaï
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis*; D002245:Carbon Dioxide / Q000008:administration & dosage; D003080:Cold Temperature; D003683:Dehydroascorbic Acid / Q000032:analysis; D005519:Food Preservation / Q000379:methods; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development*; D010100:Oxygen / Q000008:administration & dosage; D031989:Pyrus / Q000737:chemistry*; D013997:Time Factors
chemical_list: D002245:Carbon Dioxide; D001205:Ascorbic Acid; D010100:Oxygen; D003683:Dehydroascorbic Acid