Studies on Postharvest Physiology of Some Important Pear Cultivars Recommended for Commercial Production-2 (Passa Crassane)

Year 1991, Volume: 20 Issue: 1-2, 75 - 86, 31.12.1991

İsmet Sözer Özelkök Ümit Ertan Mustafa Büyükyılmaz

Abstract

Harvest maturity studies coupled with storage capacities and delayed ripening properties were conducted in 1984 and 1986 on Passa Crassane pear variety recommended for commercial production for several ecologies of the country. Evaluations were based on flesh firmness, soluble solids (SS), ground color, pH, titratable acidity, major pigment content of the skin, starch disappearance (iodine test), and quality criteria. Three harvests in 1984 and two in 1986 were made and their times ranged between end of September and end of October. Starch (iodine) test was found to be very practical and dependable which could be singly applicable in determining harvest maturity. Resh firmness and SS were complimentary. At ideal harvest maturity, the iodine test scale no:7 which coincides with 75% starch disappearance and firmness at 5.9-6.3 kg (13-14 lb), SS to be 15-16% are required for long-term storage. At 0℃ under normal conventional storage system with 90-95% RH, the maximum storage period is 4-5 months. Longer storage is restricted by excessive fruit rot, scald, core breakdown and, most important of all, by internal browning, a varietal physiological disorder causing unmarketability.

Keywords

Pear , Postharvest Physiology , Passa Crassane

Üretimi Öngörülen Bazı Önemli Armut Çeşitlerinin Derim Sonrası Fizyolojisi Üzerinde Araştırmalar-2 (Passa Crassane)

Abstract

1984 ve 1986 yıllarında yapılan çalışmalarla önemli armut çeşitlerinden ülkemizin çeşitli ekolojileri için üretimi öngörülen Passa Crassane’nin yöresel derim olumu, depolanabilme kapasitesi ve yeme olumu özellikleri; meyve eti sertliği, toplam suda eriyebilir maddeler (TSEM), zemin rengi, pH ve titre edilebilir asitlik, nişasta (iyot) testi ve kalite durumlarına göre incelenmiştir. 1984 yılında 3 ve 1986 yılında 2 kez derim yapılmış ve bunların tarihleri de Eylül ve Ekim sonu arasında yer almıştır. Nişasta (iyot) testi derim olumunun saptanmasında yeterli olurken meyve eti sertliği ve TSEM değerleri de nişastanın %75’i şekere dönüşmüş (No:7) olup bu evrede meyve eti sertliği 5.9-6.3 kg (13-14 Ib) ve TSEM değerleri ise %15-16’dır. 0℃’de normal depolama koşullarında 4-5 ay kadar saklanabilen Passa Crassane meyveleri Şubat sonuna kadar depoda kalabilmekte, daha uzun depolama ise Fungal çürümeleri, kabuk yanıklığını ve öz çökmesini arttırmakta, çeşide özgü önemli bir fizyolojik bozukluk olan iç kahverengileşmesini hızlandırarak meyvelerin kalitesini düşürmektedir.

Keywords

Armut , Derim Sonrası Fizyolojisi , Passa Crassane

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