Effects of Film Packaging and Postharvest Treatment on Fruit Ripening in ‘Koshisayaka’ Pears

Abstract

The present study investigated the effects of polypropylene film bags allowing different rates of oxygen diffusion on fruit ripening in ‘Koshisayaka’ pears. Fruits harvested at commercial maturity were immediately packaged in polypropylene film bags allowing different oxygen transmission rates (2,500 to 100,000 mL・m⁻²・24 hr⁻¹・atm⁻¹). When the fruits were ripened in an incubator at 20°C, their normal ripening was inhibited. In another experiment, fruits treated with a low temperature of 0–1°C for 14 days after harvest at commercial maturity were packaged in polypropylene film bags with different oxygen transmission rates (20,000 to 200,000 mL・m⁻²・24 hr⁻¹・atm⁻¹). Those fruits softened during ripening at 20°C. The gas composition in the film bag with the high oxygen transmission rate (200,000 mL・m⁻²・24 hr⁻¹・atm⁻¹) was almost the same concentration as the surrounding atmosphere. Fruit moisture loss during ripening was controlled by film packaging, and so the external appearance was favorably maintained.