"Ya Li" pears shows internal browning soon after a few storage days. This work evaluated storage conditions aiming to reduce low temperature injury. The established conditions were: 1) 0ºC; 2) 5ºC on the 10 first days, reducing 0.7ºC per day during 7 days; 3) 10ºC on the 10 first days, reducing 1,4ºC per day during 7 days; 4) 10ºC on the 10 first days, reducing 1.4ºC per day during 7 days, always under controlled atmosphere (2.0kPa O2 and < 1.0kPa CO2); 5) 10ºC on the 10 first days with posterior exposure to 0ºC. After the initial treatments, fruits were submitted to cold storage at 0ºC, with exception of treatment "4" stored continuosly under controlled atmosphere. After 52 storage days, internal browning was higher than 68% in all treatments. Higher temperatures at the beginning of the storage did not avoid the internal browning during storage.
Pyrus bretschneideri; postharvest; flesh breakdown; internal browning
