Temperature conditioning for ripening induction of 'Rocha' pears.
Temperature conditioning for ripening induction of 'Rocha' pears.
Author(s): ANTONIOLLI, L. R.; CZERMAINSKI, A. B. C.; HOFFMANN, J. F.; MARCO, D.
Summary: 'Rocha' pears were harvested in January 2012, when the fruit in the orchard reached commercial maturity, defined by flesh firmness of 67 N and prevalence of 6 and 7 rates in the starch scale (from 1 to 10). Six 10-fruit samples were kept at 24 ± 1°C, while the remaining 42 10-fruit samples were placed in cold room at 0 ± 1°C.
Publication year: 2012
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Grape & Wine
Keywords: Colheita, Fruticultura, Maturação, Pera, Temperatura
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