Production of volatile organic compounds by pears | Zendy

Fidler J. C. | Zendy; North C. J. | Zendy

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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.

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