Influence of CO2 and C2H4 adsorbents to the Symptoms of Internal Browning on …

After harvesting, pears undergo numerous biochemical processes and frequently fail to reach acceptable quality. The uses of packaging and ethylene (C2H4) absorber are regarded as well-known ways to solve that problem. However, accumulated CO2 in the package can promote the symptoms of internal browning on pear flesh also exacerbated by too low O2 concentrations. To inhibit the symptoms in ‘Si…