Postharvest physiology of "Kieffer" pear variety
1999
Ozelkok, S. | Buyukyilmaz,M. (Ataturk Central Horticultural Research Inst., Yalova (Turkey)) Kaynas, K. (18 Mart Univ., Faculty of Agriculture, Canakkale (Turkey). Div. of Horticulture)
Postharvest studies in 1996/1997 harvest-storage season on KIEFFER pear variety included 5 picks starting on 16/9 and by weekly intervals, ended on 24/10 with storage experiment at 0 deg C on samples picked on II'nd and V'th maturities. To determine maturity, such tests as starch (iodine), fruit firmness, soluble solid content (SS), skin color changes, were used from practical value. Fruit growth and development were constantly measured. Additionally, pH, titratable acidity, chlorophyll analyses were included for maturity evaluations. Starch (iodine) test standard (1-10 scale) was developed from the photographs representing collectively each pick. Results showed that starch (iodine) test whose results linearly changed from 4.3 to 7.0 was the most reliable index of maturity compared to fruit firmness and SS% as the regression analysis indicated. Change in skin color (from green to yellow) may also be used as a maturity indicator. Storage at 0 deg C for 7-7.5 months with transfers to 20 deg C for subsequent ripening studies yielded typical results confined to all pear varieties. The storage, however, was limited to 5 months for KIEFFER variety due to the development of storage scald. Early picked samples were more prone to scald. Late picked samples performed quite well in the store showing lesser degree of scald intensity. Extending storage beyond 4 months resulted severe scald problems and low temperature injury in the form of internal browning
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