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Differential propylene induced ethylene production in "Anjou" pears during storage at chilling and non-chilling temperatures.

Author(s) : GERASOPOULOS D., RICHARDSON D. G.

Type of article: Article

Summary

Climacteric ethylene of pears stored at 20 deg C remained at low levels and started rising on the 90th day. Pears chilled at -1 deg C required 70 days to ripen and produced climacteric ethylene immediately upon transfer to 20 deg C. The sensitivity of the fruits to exogenous propylene increased progressively with storage time at -1 deg C. However, the non-chilled fruits responded to propylene similarly to freshly harvested fruits during the first 55 days of storage, then similarly to those stored at -1 deg C during the remaining 30 days of storage.

Details

  • Original title: Differential propylene induced ethylene production in "Anjou" pears during storage at chilling and non-chilling temperatures.
  • Record ID : 1999-1696
  • Languages: English
  • Source: J. hortic. Sci. - vol. 72 - n. 4
  • Publication date: 1997

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