Temperature and exposure time during ethylene conditioning affect ripening of Bartlett pears

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 2, 2000, Pages 165-170

  Agar, I Tayfun ^a   Biasi, William V ^b   Mitcham, Elizabeth J ^b  

^a CUKUROVA UNIVERSITY   (Turkey)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

ACC oxidase; ACC synthase; Color; Firmness; Pear; Pyrus communis; Respiration

Indexed keywords

ETHYLENE; ETHYLENE DERIVATIVE; OXIDOREDUCTASE; SYNTHETASE;

ARTICLE; DRUG EFFECT; FOOD HANDLING; FOOD STORAGE; FRUIT; METHODOLOGY; OXIDATION; PHYTOCHEMISTRY; REACTION ANALYSIS; TEMPERATURE; TIME;

ETHYLENES; FOOD HANDLING; FRUIT; TEMPERATURE; TIME FACTORS;

PYRUS; PYRUS COMMUNIS;

EID: 0034000577     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990458o     Document Type: Article

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