EFFECTS OF MECHANICAL DAMAGE LEVEL ON RESPIRATION RATE OF PEAR FRUIT

Aim of this research is determination of effects of ambient temperature and mechanical damage level that can be occurred due to postharvest processes to CO2 production of pear fruit by using static measurement method. CO2 production data were used for calculation of respiration rate and dry matter loss. Total weight losses and changes in hardness of fruits were also determined. Experiments were performed under 2 temperatures (2±2 and 22±2) and 5 damage levels (not damaged, peeled, impacted from 10, 20 and 30 cm heights). Increasing of impact height increased bruising volume values. For both temperature conditions, CO2 production, respiration rate and dry matter loss values of undamaged (firm) pear samples were found rather lower compared to peeled and damaged samples. Increasing of ambient temperature highly increased these values. Respiration rate and dry matter loss of peeled samples were found rather higher compared to others in both conditions. Effects temperature or damage levels on respiration rate were found significant statistically. Fruit hardness of peeled and impacted from different impact heights rather decreased after experiments. Obtained data in this research can be used to predict dry matter loss values throughout the storage and average shelf life of pear and similar fruits.