ShareLate harvest and delayed cooling induce internal browning of 'Ya Li' and 'Seuri' Chinese pears.
Author(s) : CRISOSTO C. H., GARNER D., CRISOSTO G. M., SIBBETT S., DAY K. R.
Type of article: Article
Summary
Browning of the core and flesh tissues increased when cooling was delayed, but was not influenced by subsequent storage temperatures of 0, 10, or 20 deg C. Skin colour can be used to determine harvest date to avoid internal browning incidence during storage of "Ya Li" and "Seuri" Chinese pears.
Details
- Original title: Late harvest and delayed cooling induce internal browning of 'Ya Li' and 'Seuri' Chinese pears.
- Record ID : 1995-2295
- Languages: English
- Source: HortScience - vol. 29 - n. 6
- Publication date: 1994/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fruit
- Keywords: Enzymic browning; Chilling; Harvesting; Pear; Fruit
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