Relationship between character of skin cover of coated pears and permeance to water vapour and gases

Postharvest Biology and Technology

Volumn 21, Issue 3, 2001, Pages 291-301

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

^a SANTA CATARINA STATE UNIVERSITY   (Brazil)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Carbon dioxide; Cultivar; Gas exchange; Oxygen; Pyrus communis L.; Surface coating; Water loss; Wax

Indexed keywords

EID: 0035123075     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-5214(00)00176-9     Document Type: Article

References (23)

1. Postharvest physiology and quality of coated fruits and vegetables
2. Effects of coating concentration, ripening stage, water status and fruit temperature on pear susceptibility to friction discolouration
3. Reducing gas exchange of fruits with surface coatings
4. Approaches to optimising surface coatings for fruits
5. Resistance of citrus fruit to mass transport of water vapor and other gases
6. Estimation of apple fruit surface area
7. Applications of canonical discriminant analysis in horticultural research
8. Reduction in gas exchange of citrus fruit by wax coatings
9. Wax microemulsions and emulsions as citrus coatings
10. Internal gases, ethanol content and gloss of citrus fruit coated with polyethylene wax, carnauba wax, shellac or resin at different application levels
11. Layered coatings to control weight loss and preserve gloss of citrus fruit
12. Edible coatings from candelilla wax microemulsions
13. Moisture permeability of edible films made with fatty acid and (hydroxypropyl)methylcellulose
14. Gas permeability of fruit coating waxes
15. Permeability properties of edible films
16. In-line application of porous wax coating materials to reduce friction discolouration of 'Bartlett' and 'd'Anjou' pears
17. Controlled atmosphere recommendations for pear fruits and storage chilling satisfaction requirements for ripening winter pears
18. Determination of lower oxygen limits for apple fruit