Treatment of ‘d'Anjou’ pears ( Pyrus communis L.) with high CO 2 atmosphere for a short period immediately following harvest prolonged storage life, retarded ethylene production, delayed the climacteric rise in respiration, reduced loss of malic acid, suppressed increase in protein N, retained firmness, quality and the capacity to ripen after long storage. Treatment with 12% CO 2 for 2 or 4 weeks provided the best results without injury.
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Wang et al. (1975) studied this question.