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Filtering by: Subject Pears Academic Affiliation Horticulture Committee Member Chen, Paul

Phenolic acids and ethylene biosynthesis in pears during ripening and storage

Creator:

Meadows, Sylvia Elise

Resource Type:

Dissertation

Full Text:

satisfactorily at 20°. Mature 'd'Anjou' pear fruits require about 50 days in order to initiate ethylene
Pear fruit scald : a physiologic disorder involving α-farnesene, conjugated trienes and α-tocopherol

Creator:

Zoffoli, Juan P.

Resource Type:

Masters Thesis

Full Text:

Master of Science in Horticulture presented on December 6. 1994. Title: Pear Fruit Scald: A Physiologic
Determination of α-Amylase activity and soluble starch content in normal and cork spotted D̀'Anjou' pear fruit

Creator:

Li, Shiao Jing

Abstract:

There was a linear relationship of [alpha]-amylase activity from 2 to 12 hours incubation in both freeze-dried and fresh 'd'Anjou' pear fruit tissue. Activity was greater, however, in fresh as compared with freeze-dried tissues. [alpha]-Amylase activity from both types of samples was not detected until 60 minutes incubation. After 90...

Resource Type:

Masters Thesis

Full Text:

Activity and Soluble Starch Content in Normal and Cork Spotted ^D'Aniou' Pear Fruit Abstract approved