Using harvest maturity and accumulated cold units predicts postharvest chilling requirement for ripening capacity and buttery-juicy melting texture duration in European pears
Author:
Publisher
International Society for Horticultural Science (ISHS)
Link
https://www.actahort.org/members/showpdf?booknrarnr=1401_22
Reference17 articles.
1. Relationship between instrumental and sensory determination of apple and pear texture.;Chauvin;J. Food Qual.,2010
2. Changes in ripening behavior of d’Anjou’ pears (Pyrus communis L.) after cold storage.;Chen;Sci. Hortic. (Amsterdam),1983
3. Hansen, E., and Mellenthin, W.M. (1979). Commercial Handling and Storage Practices for Winter Pears - Special Report 550 (Corvallis: Agricultural Experiment Station, Oregon State University), pp.14.
4. Textural property and cell wall metabolism of ‘Golden Bosc’ and ‘d’Anjou’ pears as influenced by oxygen regimes after long-term controlled atmosphere storage.;Li;Postharvest Biol. Technol.,2019
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