553 PB342 COLD RESISTANCE OF `ANJOU', `BARTLETT' AND `BOSC' PEAR TREES
نویسندگان
چکیده
منابع مشابه
Quality Changes in Fresh-cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage Regime
Fresh-cut fruit slices prepared from partially ripened Bartlett pears had longer shelf life than those from Bosc, Anjou, and Red Anjou pears. Pear fruit ripeness, based on flesh firmness of 44 to 58 N, is optimal for fresh-cut pear slice processing. Pear slices derived from smaller size fruit (122 to 135 g) have greater cut surface discoloration and deteriorate more rapidly than slices derived ...
متن کاملWillingness to Pay for Optimal ‘Anjou’ Pear Quality
In light of increasing consumer demand for optimal fresh fruit quality, experience attributes are crucial to ensure repeated purchases and price premiums. Challenges in offering consistent quality throughout the marketing year make ‘Anjou’ pears an interesting case in which to analyze the effects of experience quality attributes on willingness to pay. We analyzed data from choice experiments co...
متن کاملPurification and biochemical characterization of polygalacturonase produced by penicillium expansum during postharvest decay of 'Anjou' pear.
A polygalacturonase (PG) was extracted and purified from decayed tissue of 'Anjou' pear fruit inoculated with Penicillium expansum. Ammonium sulfate precipitation, gel filtration, and cation exchange chromatography were used to purify the enzyme. Both chromatographic methods revealed a single peak corresponding to PG activity. PG enzyme activity from healthy and wounded pear tissue was undetect...
متن کاملMetabolic and Other Responses of ‘Bartlett’ Pear Fruit and Suspension-cultured ‘Passe Crassane’ Pear Fruit Cells Held in 0.25% O2
‘Bartlett’ pears (Pyrus communis L.) that had been stored for either 2 or 8 weeks in air at 0C were placed under an atmosphere of 0.25% 0, (balance N2) at 20C for 4 days then returned to air. Control pears were kept in air at 20C. Suspension-cultured ‘Passe Crassane’ pear fruit cells in aging medium were treated similarly. During exposure of the fruit to 0.25% O2, loss of greenness and ethylene...
متن کاملEffect of girdling above the abscission zone of fruit on 'Bartlett' pear ripening on the tree.
Pear fruit usually soften and develop a melting texture when harvested at the mature green stage and ripened. The reason why the fruit does not fully ripen on the tree is unknown. To clarify this, our attention was directed to the continuous supply of assimilates and/or other substances into the fruit via phloem transport. To determine the effect of inhibiting phloem transport on fruit ripening...
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ژورنال
عنوان ژورنال: HortScience
سال: 1994
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.29.5.510f