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Filtering by: Subject Pears Advisor Richardson, Daryl G. 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