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Effects of storage temperature on fatty acids composition of "Anjou" pears.

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

Summary

Anjou pears were collected at normal harvest maturity and stored at -1.1, 5, 10 or 20 deg C for up to about 100 days. Fruits stored at -1.1 deg C remained firm and internal ethylene concentration (IEC) was initially about 0.1 microlitre/litre, levelling to about 3 microlitre/litre after 100 days. Fruits stored at 5 deg C held their firmness for only 40 days and IEC began to increase towards the climacteric after only 25 days. Fruits stored at 10 and 20 deg C lost their firmness gradually and their IECs began to increase after 25 and 40 days, respectively.

Details

  • Original title: Effects of storage temperature on fatty acids composition of "Anjou" pears.
  • Record ID : 1997-0885
  • Languages: English
  • Publication date: 1995
  • Source: Source: Acta Hortic./Proc. int. Symp. Qual. Fruit Veg., Chania
    n. 379; 459-466; 22 ref.

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