Abstract
Using 'Le Lectier' pears following after-ripening, examination was made of any preventive condition
for internal browing occuning during storage and any simple method of storage.
Internal browing was more liable to occur for more advanced after-ripening and for higher storage
temperature.
CA storage, however, caused no internal browning at all at a gas composition of 0₂ 3 % and C₂ 0 %. Then, in order to make simple formation of such a gas environment, fruits were film pack-stored with commercial CO₂ absorbent material (2ℓ CO₂ absorption/ a piece of absorbents), and proper packaging condition proved to be 60 µm-thick low-density polyethlene film packaging with a film area of ca.1000cm²／kg fruit. Storage at 0℃for 45 days under this condition caused an equilibrated intra-packaging gas composition of 0₂ 2.5～3 % and CO₂ 0 %. Internal browning rate was 7 %, representing practically surfficient quality fruits.
On the other hand, gas analysis of fruits revealed that internal browning of fruits developed upon massive accumulation of CO₂ in the pulp or the core tissue.
