ETHANOLIC FERMENTATION OF BARTLETT PEARS AS INFLUENCED BY RIPENING STAGE AND ATMOSPHERIC COMPOSITION

Changes in fermentation volatiles and enzymes were studied in preclimacteric and postclimacteric 'Bartlett' pears (Pyrus communis L.) kept in air, 0.25% O2, 20% O2 + 80% CO2, or 0.25% O2 + 80% CO2 at 20C for 1, 2, or 3 days. All three atmospheres resulted in accumulation of acetaldehyde, ethanol, and ethyl acetate. The postctimacteric pears had higher activity of pyruvate decarboxylase (PDC) and higher concentrations of fermentation volatiles than those of the preclimacteric fruit. For the preclimacteric pears, the 0.25% O2 treatment dramatically increased alcohol dehydrogenase (ADH) activity, which was largely due to the enhancement of one ADH isozyme. Exposure to 20% O2 + 80% CO2 slightly increased ADH activity, but the combination of 0.25% O2 + 80% Co2 resulted in lower ADH activity than 0.25% O2 alone. For the postclimacteric pears, the three atmospheres resulted in higher PDC and ADH activities than those of air control fruit. Ethanolic fermentation in 'Bartlett' pears could be induced by low O2 and/or high CO2 via 1) increased amounts of PDC and ADH; 2) PDC and ADH activation caused by decreased cytoplasmic pH; or 3) PDC and ADH activation or more rapid fermentation due to increased concentrations of their substrates (pyruvate, acetaldehyde, or NADH).