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Effect of physiological maturity stage on the storage behaviour of "Kontoula" pear.

Author(s) : ROUSSEAS D., LAMBRINOS G., MANOLOPOULOU H., et al.

Summary

The study aims to investigate the importance of the harvesting ripening stage of this variety on the cooling storage as well as on the final fruit quality. Pears were ranked, according to colour, in three ripening stage classes and stored under 3 °C temperature and 90% relative humidity. According to the experimental results, green fruits kept their texture after a storage period of 30 days while the fruits of the other two classes became very soft, with general deterioration of quality.

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Pages: 2000-4

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Details

  • Original title: Effect of physiological maturity stage on the storage behaviour of "Kontoula" pear.
  • Record ID : 2002-1940
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 194-198; fig.; 3 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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