Computers explain browning of pears during storage

March 8th, 2008 - 3:03 pm ICT by admin  

New York, March 8 (IANS) Researchers have attributed the browning of pears to restricted gas exchange inside their pulp, especially when stored under low oxygen conditions. Researchers at the Catholic University of Leuven in Belgium suggested a computer model that can be used to improve long-term storage of fruit under controlled conditions.

Pears and other fleshy fruit are commercially stored under low oxygen conditions to extend their shelf life by nine months. If the oxygen concentration is too low, it is likely to result in internal browning, causing huge economic losses.

This disorder is related to the complex mechanisms of gas exchange, respiration and fermentation in fruit. However, further conclusions are unavailable due to the lack of reliable methods to measure gas concentrations inside the fruit.

The team, led by Bart Nicola

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