Control of Superficial Scald on 'Anjou' Pears by Ethoxyquin: Effect of Ethoxyquin Concentration, Time and Method of Application, and a Combined Effect with Controlled Atmosphere Storage-Reference-Cited by-同舟云学术

Control of Superficial Scald on 'Anjou' Pears by Ethoxyquin: Effect of Ethoxyquin Concentration, Time and Method of Application, and a Combined Effect with Controlled Atmosphere Storage

Published:1990-01 Issue:1 Volume:55 Page:167-170
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CHEN P. M.,VARGA D. M.,MIELKE E. A.,FACTEAU T. J.,DRAKE S. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06044.x/fullpdf

Reference8 articles.

1. E. Hansen, and W.M. Mellenthin, 1979 . Commercial handling and storage practices for winter pears . Ore. State Univ., Agr. Expt. Sta. Spec. Rpt.550 .

2. H. Hartman, 1931 . A preliminary report on Anjou scald and its control. Ore. Agr. Expt. Sta. Bull. 280.

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