Response of “Bartlett” pears harvested at commercial maturity (104.29‐N firmness and 3.15 starch iodine rating) to various active packaging conditions using O₂ (Fe powder) and ethylene (KMnO₄) scavenger sachets in low‐density polyethylene (LDPE) film bags (25.4 and 50.8 μm), cold storage (2 ± 1°C with 95 ± 2%), and shelf‐life holding periods under ambient conditions (24 ± 3°C; 68 ± 5% relative humidity [RH]) was recorded as changes in physic chemical parameters. The fruits were packed in 25.4‐ and 50.8‐μm LDPE film bags containing 5%, 10%, and 15% Fe and KMnO₄ powder incorporated on silica as inert carrier in form of sachets. After packaging the fruits airtight in film bags, they were placed in corrugated fiber board (CFB) boxes (29 × 23 × 14 cm; L × B × H). Fruits packed in 50.8‐μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf‐life periods. The effect of different treatments was compared by post hoc analysis using Tukey's test, which also revealed significant differences among different treatments. Our findings also revealed that pear fruit retains edible quality until fruit firmness > 30.89 N, TSS > 10.0%, and weight loss < 9.00%.

中文翻译：

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主动包装技术可保持梨简历的存储质量。定期冷藏后在环境保持下的保质期内“巴特利特”

在低密度聚乙烯（LDPE）薄膜中使用O ₂（铁粉）和乙烯（KMnO ₄）清除剂小袋，商业成熟（104.29-N硬度和3.15淀粉碘等级为3.15）的收获的“巴特利特”梨对各种活性包装条件的响应袋（25.4和50.8μm），冷藏（2±1°C，95±2％）和在环境条件（24±3°C； 68±5％相对湿度[RH]）下的保质期是记录为物理化学参数的变化。将水果包装在25.4和50.8μmLDPE薄膜袋中，该薄膜袋中分别含有5％，10％和15％的Fe和KMnO ₄以小袋形式掺入二氧化硅作为惰性载体的粉末。将水果密封包装在薄膜袋中后，将它们放在瓦楞纸箱（CFB）箱中（29×23×14 cm； L×B×H）。装在50.8μmLDPE薄膜袋中的水果袋中装有15％的铁粉，记录下来的水果具有最大的硬度，总可溶性固形物（TSS），可滴定的酸度和抗坏血酸，且变质最少，重量减轻（生理重量减轻[PLW]），定期冷藏和周围保质期后，果胶甲基酯酶（PME），聚半乳糖醛酸酶（PG）活性，呼吸速率和水果钙含量的增加以及总体可接受性（颜色，味道，香气和质地）的最高水平。使用Tukey检验通过事后分析比较了不同治疗的效果，这也揭示了不同治疗方法之间的显着差异。我们的研究结果还表明，直到果实硬度> 30.89 N，TSS> 10.0％和体重减轻<9.00％为止，梨果实仍保持食用品质。