منابع مشابه
Consumers’ Willingness to Pay for Treatment- Induced Quality Attributes in Anjou Pears
Ethylene treatments provide an effective method for shortening post-harvest ripening periods for winter Anjou pears and allow market availability throughout the year. However, pear quality may vary under different treatments. A sensory experiment and a consumer survey including questions that address valuation, assessments of sensory characteristics, purchasing habits, and demographics were con...
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 کاملAscorbic acid concentration in Cv. conference pears during fruit development and postharvest storage.
L-ascorbic acid (L-AA) concentration changes during the development of cv. Conference pears and the influence of postharvest handlings (gas condition, cooling rate, cooling duration) on L-AA breakdown were studied. L-AA concentration fluctuates in young fruits, remains stable during fruit maturation, and starts to decline 1 week before commercial harvest. The most rapid decrease in L-AA concent...
متن کاملEffect of aminoethoxy analog of rhizobitoxine on ripening of pears.
Ripening reactions in pears (Pyrus communis L.) were differentially affected by an aminoethoxy analog of rhizobitoxine (l-2-amino-4-[2-aminoethoxy]-trans-3-butenoic acid) (AAR). Ethylene production of both ;Anjou' and ;Bartlett' pears was inhibited by AAR. Decrease in firmness, increase in protein N and soluble pectin were delayed by AAR in ;Anjou' but not in ;Bartlett' pears. While loss in mal...
متن کاملQuality 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 ...
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ژورنال
عنوان ژورنال: HortScience
سال: 1995
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.30.4.792d