Effect of storage temperature and carbon dioxide level on decay and mass loss of Anjou pear fruit
Author: P. G. Sanderson
Published: 2000
Summary: Winter pear packers in Washington have expressed the need to hold fruit in bins so that they can respond to market demands for speciality packs after the usual packing season is over (late December). Fruit scuffing increases with duration of storage and has been associated with shrivel (dessication). Storage at temperatures above freezing should reduce water loss in stored fruit because less water would be expected to be removed from the air as ice on refrigeration coils.
