Titre :
|
Synchronizing ripening in individual "Bartlett" pears with ethylene
|
Auteurs :
|
L. Puig ;
D. Varga ;
P. Chen ;
AL Et
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1996
|
Format :
|
p. 24-27
|
Langues:
|
= Anglais
|
Catégories :
|
TECHNOLOGIE ALIMENTAIRE
|
Mots-clés:
|
POIRE
;
MATURATION
;
ETHYLENE
;
CONSERVATION PAR LE FROID
;
QUALITE DES ALIMENTS
|
Résumé :
|
"Bartlett" pears (Pyrus communis L.) were harvested at commercial maturity (average flesh firmness of 18 1b), stored at 30F for 0, 2 or 4 weeks, and then placed into ripening room at 68F with or without ethylene to evaluate ripening activities. Pears that were stored in air at 30F for
|
Source :
|
Hort'Technology, vol.6, n°1
|