Article ID Journal Published Year Pages File Type
6378852 Postharvest Biology and Technology 2011 4 Pages PDF
Abstract
▶ 'd'Anjou' pears need up to 60 d at −0.5 °C to develop ripening capacity. ▶ Ripening capacity is induced more efficiently at 5 and 10 °C than at −0.5 °C. ▶ Days needed to condition 'd'Anjou' pears decreases linearly with later harvest.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Conditioning temperature and harvest maturity influence induction of ripening capacity in 'd'Anjou' pear fruit
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