Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Diane M. Varga"'
Publikováno v:
HortTechnology. 13:314-320
We have established that `d'Anjou' pears (Pyrus communis) are properly ripened for fresh-cut use when flesh firmness (FF) is between 5 lb (2.3 kg) and 7 lb (3.2 kg). In this study, the fruit was ripened in air enriched with 100 ppm (mL·L-1) ethylene
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ad3065ba702b6349ec6ae11ec2856ca
https://doi.org/10.21273/horttech.13.2.0314
https://doi.org/10.21273/horttech.13.2.0314
Publikováno v:
The Journal of Horticultural Science and Biotechnology. 76:305-310
SummarySuperficial scald disorder was studied in ‘d’Anjou’ pears (Pyrus communis L.) from 14 orchards at different elevations in the Hood River valley of Oregon, USA, during 1996, 1997, 1998, and 1999. At each orchard, the accumulated cold unit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d4de34f17e48b935f38439074dbcb4c
https://doi.org/10.1080/14620316.2001.11511368
https://doi.org/10.1080/14620316.2001.11511368
Publikováno v:
Journal of Food Quality. 23:245-259
‘d'Anjou’ pears (Pyrus communis, L.) harvested commercially with flesh firmness of 64.5 N were incapable of ripening normally at 20C within 60 days of air storage at -1C (denoted as “under-chilled” fruits). When under-chilled ‘d'Anjou’ fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab6c9746839acc84dfe555e63c3f6968
https://doi.org/10.1111/j.1745-4557.2000.tb00211.x
https://doi.org/10.1111/j.1745-4557.2000.tb00211.x
Autor:
Diane M. Varga, Paul M. Chen
Publikováno v:
HortTechnology. 9:190-194
`D'Anjou' pears (Pyrus communis L.) harvested at commercial maturity and stored in air at 30 °F (-1 °C) for up to 7 weeks were still incapable of ripening normally at 68 °F (20 °C) for 7 days. `D'Anjou' fruit at this stage were termed as under-ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5fcd61e955d981bdb673525c185a27a
https://doi.org/10.21273/horttech.9.2.190
https://doi.org/10.21273/horttech.9.2.190
Publikováno v:
Postharvest Biology and Technology. 12:213-220
Pears (Pyrus communis L., `d'Anjou'), `Gebhard' red strain, harvested at commercial maturity with flesh firmness (FF) of 64.5 N, did not ripen normally at 20°C even though the chilling requirement had been met by storage at −1°C. Treating fruit w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45869f04d01b774e357486a8d3b095c6
https://doi.org/10.1016/s0925-5214(97)00055-0
https://doi.org/10.1016/s0925-5214(97)00055-0
Publikováno v:
Journal of Food Quality. 19:375-390
'D' Anjou' pears (Pyrus communis, L.) harvested at an optimum maturity with the flesh firmness (FF) of 66.7N required 8 weeks of chilling at- 1C in order to initiate normal ripening in an ethylene-free environment at room temperature. If harvested fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4803d6b9b2c9163eefbbb88662ef1d17
https://doi.org/10.1111/j.1745-4557.1996.tb00432.x
https://doi.org/10.1111/j.1745-4557.1996.tb00432.x
Publikováno v:
HortTechnology. 6:24-27
`Bartlett' pears (Pyrus communis L.) were harvested at commercial maturity (average flesh firmness of 18 lb), stored at 30F for 0, 2, or 4 weeks, and then placed into a ripening room at 68F with or without ethylene to evaluate ripening activities. Pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbee3bd5bccb85a2ba538041e3d7ea76
https://doi.org/10.21273/horttech.6.1.24
https://doi.org/10.21273/horttech.6.1.24
Publikováno v:
Postharvest Biology and Technology. 6:235-248
‘Bosc’ pears ( Pyrus communis , L.) harvested at commercial maturity with flesh firmness (FF) of 75 Newton (N) from the southern district of Oregon were stored in either air or step-wise low O 2 at −1 °C during the 1992–'93 and 1993–'94 se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fba98024fe40fbc13dab6e18af20c890
https://doi.org/10.1016/0925-5214(95)00009-u
https://doi.org/10.1016/0925-5214(95)00009-u
Publikováno v:
Journal of the American Society for Horticultural Science. 118:81-85
Columbia' and 'Gebhard' strains of red 'd'Anjou' pears (Pyrus Communis L.) harvested at similar maturity exhibited different ripening behavior after monthly removal from 1C storage in air. 'Columbia' fruit produced ethylene at higher rates than 'Gebh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e855704da4ca7f51bc581038deeba961
https://doi.org/10.21273/jashs.118.1.81
https://doi.org/10.21273/jashs.118.1.81
Publikováno v:
Journal of the American Society for Horticultural Science. 115:784-788
A proportion of 'd'Anjou' pear fruit (Pyrus communis L.) developed a disorder, "black speck" or "skin speckling", after prolonged controlled atmosphere (CA) storage (1% O2, - 0.5 C). A comparative study of biochemical components revealed that there w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a871ea7b1c882d76ccfe4ddf5d31f7a
https://doi.org/10.21273/jashs.115.5.784
https://doi.org/10.21273/jashs.115.5.784