Fruit quality of 'Bosc' pears (Pyrus communis, L.) stored in air or one percent oxygen as influenced by maturity

Scientia Horticulturae

Volumn 21, Issue 1, 1983, Pages 45-52

  Chen, P M ^a   Mellenthin, W M ^a   Kelly, S B ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

oxygen; Pyrus; quality; storage; texture

Indexed keywords

EID: 0343942407     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/0304-4238(83)90185-1     Document Type: Article

References (16)

1. Cell wall metabolism in ripening fruit I Cell wall changes in ripening ‘Bartlett’ pears
2. Pithy brown core occurrence in ‘Bosc’ pears during controlled atmosphere storage
3. Effects of harvest date on ripening capacity and postharvest life of ‘d'Anjou’ pears
4. Maturity, chilling requirement, and dessert quality of ‘d'Anjou’ and ‘Bosc’ pears
5. Stem-end decay and quality of low oxygen stored ‘d'Anjou’ pears
6. Differences in biochemical composition between ‘Beurre d'Anjou’ and ‘Bosc’ pears during fruit development and storage
7. Changes in ripening behavior of ‘d'Anjou’ pears (Pyrus communis, L.) after cold storage
8. Disorders of carbohydrate metabolism in apples
9. Degradation of cell wall polysaccharides during tomato fruit ripening
10. Factors influencing susceptibility of pears to carbon dioxide injury
11. Commercial handling and storage practices for winter pears
12. Carbon dioxide injury and the presence of succinic acid in apples
13. Low oxygen effects on dessert quality, scald prevention, and nitrogen metabolism of ‘d'Anjou’ pear fruit during long-term storage
14. Soluble cell wall polysaccharides released from pea stems by centrifugation I Effect of auxin
15. Soluble cell wall polysaccharides released from pea stems by centrifugation II Effect of ethylene
16. Sugars