Premium
Production of volatile organic compounds by pears
Author(s) -
Fidler J. C.,
North C. J.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200902
Subject(s) - pera , ethylene , cultivar , chemistry , controlled atmosphere , horticulture , environmental science , botany , food science , environmental chemistry , pear , biology , organic chemistry , catalysis
There is considerable variation between the rates of production of volatile organic compounds by different cultivars of pears, as has been shown for apples; the rates are lower in controlled atmosphere ( C.A. ) storage than in air. When pears which have been cold stored, in air or in C.A. are ripened at a higher temperature, the rate of evolution of ethylene rises rapidly to a high value, but subsequently declines as the pears develop overripe symptoms.