Effect of Rates of Poststorage Warming on Ripening of ‘Bartlett’ Pears, Pyrus communis L.1
| Autor: | E. C. Maxie, R. A. Parsons, F. G. Mitchell, G. Mayer, R. G. Snyder |
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| Rok vydání: | 1974 |
| Předmět: | |
| Zdroj: | Journal of the American Society for Horticultural Science. 99:408-411 |
| ISSN: | 2327-9788 0003-1062 |
| Popis: | The wide variability in ripeness frequent in ‘Bartlett’ pears at processing can be reduced by prompt, rapid, and uniform warming. Fruits with an initial core temperature of 0.25°C were uniformly warmed to 20° ± 2°C in 30 minutes when air at a rate of 2079 cc/sec/Kg (2 cfm/lb) of product was pulled over them by a modified forced-air tunnel bin warmer operating in a room with an air temperature of 45°C. These fruits ripened in precisely 4 days, with firmness differing between individual fruits by no more than 1.13 Kg (2.5 lb). Conversely, pears warmed at slower rates simulating current cannery procedures varied by as much as a week in time to ripeness. |
| Databáze: | OpenAIRE |
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