Share

IIR document

THE EFFECT OF STORAGE CONDITIONS ON THE QUALITY OF PEARS < KRYSTALLI > VARIETY.

Author(s) : KARAOULANIS G.

Summary

KRYSTALLI PEARS WERE STORED AT 273 AND 274 K (0 AND 1 DEG C) IN AIR, IN 0% CO2 + 3% O2 AND IN 5% CO2 + 3% O2. AFTER STORAGE, THE PEARS WERE KEPT 6 DAYS AT 291 K (18 DEG C). THE FRUIT AT 273 K AND 5% CO2 + 3% O2 AND 92% RH SHOWED LESS EXTERNAL PHYSIOLOGICAL DISORDERS AND GENERALLY HAD A BETTER QUALITY THAN OTHER LOTS. THEY HAD, TOO, BETTER COLOUR, FIRMNESS, BRIX, ACIDITY, ETC, CHARACTERISTICS. STORAGE AT 274 K + OR -0.5 K IN 5% CO2 + 3% O2 DID NOT GIVE SATISFACTORY RESULTS.

Available documents

Format PDF

Pages: 1984-1

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: THE EFFECT OF STORAGE CONDITIONS ON THE QUALITY OF PEARS < KRYSTALLI > VARIETY.
  • Record ID : 1986-1061
  • Languages: English
  • Source: Production and preservation of pears.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (3)
See the conference proceedings

Indexing