Influence of water stress and assimilation area on the sugar content and organic acid during the growth period in the pear fruits (Pyrus communis L.) cv. 'Williams'

Phyton - Annales Rei Botanicae

Volumn 39, Issue 3, 1999, Pages 107-111

  Hudina, Metka ^a   Štampar, Franci ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Assimilation area; HPLC; Organic acid; Pear; Pyrus communis L.; Sugar; Water stress

Indexed keywords

PYRUS COMMUNIS;

EID: 0033400376     PISSN: 00792047     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (4)

1. ARFAIOLI P. & BOSETTO M. 1993. Time changes of free organic acid content in seven Italian pear (Pyrus communis) varieties with different ripening times. - Agr. Med. 123: 224-230.
2. BERUTER J. 1985. Sugar accumulation and changes in the activities of related enzymes during development of the apple fruit. - Journal of Plant Physiology 121: 331-341.
3. LOESCHER W. 1987. Physiology and metabolism of sugar alcohols in higher plants. - Physiol. Plant. 70: 553-557.
4. MADORE M. A. 1994. Carbohydrate synthesis and crop metabolism. - Handbook of plant and crop physiology, Marcel Dekker, New York.