1-Methylcyclopropene and extreme ULO inhibit superficial scald in a different way highlighting the physiological basis of this disorder in pear-Reference-Cited by-同舟云学术

1-Methylcyclopropene and extreme ULO inhibit superficial scald in a different way highlighting the physiological basis of this disorder in pear

Published:2019-05 Issue: Volume:250 Page:148-153
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Larrigaudière Christian^ORCID,Lindo-García Violeta,Ubach Dolors,Giné-Bordonaba Jordi^ORCID

Funder

Spanish Ministry of Economy and Competitiveness

CERCA programme from the ‘Generalitat de Catalunya’

Publisher

Elsevier BV

Subject

Horticulture

Reference42 articles.

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2. Influence of 1-methylcyclopropene on ripening, storage life, and volatile production by d’Anjou cv. Pear fruit;Argenta;J. Agric. Food Chem.,2003

3. Development of ethylene biosynthesis and ethylene-induced ripening in d’Anjou pears during the cold requirement for ripening;Blankenship;J. Am. Soc. Hortic. Sci.,1985

4. An insight into the role of fruit maturity at harvest on superficial scald development in’ Beurré d’Anjou’ pear;Calvo;Sci. Hortic.,2015

5. Control of superficial scald on ‘d’Anjou’ pears by ethoxyquin: oxidation of α-farnesene and its inhibition;Chen;J. Food Sci.,1990

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