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SKIN DISCOLOURATION OF 4 PEAR CULTIVARS IN RELATION TO MATURITY, DEGREE OF RIPENING AND DURATION OF STORAGE.

Author(s) : KVALE A.

Type of article: Article

Summary

THE CULTIVARS REACTED DIFFERENTLY DEPENDING ON THE GRADING PRACTICE APPLIED TO THE FRUIT. < PHILIP > AND < HERZOGIN ELSA > TOLERATED HANDLING OPERATIONS BETTER THAN < MOLTKE > AND < AMANLIS >. SUSCEPTIBILITY TO FRICTION DISCOLOURATION DECREASED WITH MATURITY BUT INCREASED WITH DURATION OF STORAGE. TOLERANCE TO GRADING OPERATIONS DIFFERED WITH YEARS. HIGH DISCOLOURATION SCORES WERE ASSOCIATED WITH ABOVE NORMAL SUMMER TEMPERATURES AND LOW YIELD. GRADING AT DIFFERENT STAGES OF RIPENING SHOWED AN INCREASE IN DISCOLOURATION AS FRUIT FIRMNESS DIMINISHED.

Details

  • Original title: SKIN DISCOLOURATION OF 4 PEAR CULTIVARS IN RELATION TO MATURITY, DEGREE OF RIPENING AND DURATION OF STORAGE.
  • Record ID : 1989-1383
  • Languages: English
  • Source: Nor. J. agric. Sci. - vol. 2 - n. 2
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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