Effects of coating concentration, ripening stage, water status and fruit temperature on pear susceptibility to friction discolouration

Postharvest Biology and Technology

Volumn 21, Issue 3, 2001, Pages 283-290

  Amarante, Cassandro ^a   Banks, Nigel H ^b   Ganesh, Siva ^b  

^a SANTA CATARINA STATE UNIVERSITY   (Brazil)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Internal atmosphere; Postharvest quality; Pyrus communis L.; Skin browning; Surface coating; Water loss; Wax

Indexed keywords

EID: 0035120078     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-5214(00)00155-1     Document Type: Article

References (21)

1. Postharvest physiology and quality of coated fruits and vegetables
2. Relationship between character of skin cover and permeance to water vapour and gases of coated pears
3. Influence of cultivar, maturity stage, and storage conditions on phenolic composition and enzymatic browning of pear fruits
4. Factors affecting resistance of banana fruit to compression and impact bruising
5. Factors affecting the bruise susceptibility of 'Bramley's Seedling' apples
6. Friction discolouration of two pear cultivars in relation to date of harvest and phenolic compounds in the fruit
7. Skin discolouration of four pear cultivars in relation to maturity, degree of ripening and duration of storage
8. Reaction mechanism of grape catechol oxidase - A kinetic study
9. Polyphenol oxidases in plants
10. Effect of two polymeric coatings on fruit quality of 'Bartlett' and 'd'Anjou' pears
11. Postharvest disorders of apples and pears
12. Friction discoloration of 'd'Anjou' pears in relation to fruit size, maturity, storage and polyphenoloxidase activities
13. In-line application of porous wax coating materials to reduce friction discolouration of 'Bartlett' and 'd'Anjou' pears
14. Physiological disorders and maladies of pear fruit
15. Vacuum infiltration with calcium chloride influences oxygen distribution in apple fruit flesh
16. Purification and some properties of two polyphenol oxydases from Bartlett pears
17. Effects of temperature on bruising damage in 'Gravenstein' apples
18. Handling injuries on pears following cold storage
19. Catechol oxidase in tissue culture of apple fruit
20. Relationship of friction discoloration to phenolic compounds in 'd'Anjou' pears