Share

CHANGES IN PHENOLIC ACIDS AND INTERNAL ETHYLENE DURING LONG-TERM COLD STORAGE OF PEARS.

Author(s) : BLANKENSHIP S. M., RICHARDSON D. G.

Type of article: Article

Summary

DURING 160 DAYS AT 272 K (-1 DEG C) THE CHLOROGENIC ACID CONTENT OF < BEURRE D'ANJOU > INCREASED SIGNIFICANTLY. IN < BEURRE BOSC >, CHLOROGENIC ACID LEVELS DECREASED DURING STORAGE. THERE IS A COINCIDENCE, AND PERHAPS RELATIONSHIP, BETWEEN ETHYLENE PRODUCTION AND THE QUANTITY AS WELL AS THE COMPOSITION OF PHENOLICS PRESENT DURING STORAGE.

Details

  • Original title: CHANGES IN PHENOLIC ACIDS AND INTERNAL ETHYLENE DURING LONG-TERM COLD STORAGE OF PEARS.
  • Record ID : 1986-0194
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 110 - n. 3
  • Publication date: 1985/05
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing