Index Catalog // ScholarsArchive@OSU

Endogenous factors influencing decay susceptibility and quality of 'd' Anjou' pear (Pyrus communis L.) fruit during maturation and storage

Creator:: Boonyakiat, Danai
Abstract:: The major phenolics of 'd' Anjou' pear (Pyrus communis L.) tissues were chlorogenic acid and arbutin. Chlorogenic acid inhibited mycelial growth and spore germination of Penicillium expansum and mycelial growth of Mucor piriformis. Slight increases in radial growth and spore germination of Botrytis cinerea occurred on chlorogenic acid media. Chlorogenic...
Resource Type:: Dissertation
Full Text:: During Maturation and Storage Abstract approved: Daryl G- Richardson The major phenolics of 'd

Postharvest physiology of 'Anjou' pear fruit : relations between mineral nutrition and cork spot, respiration, and ethylene evolution

Creator:: Al-Ani, Abdulilah Mokhlif
Resource Type:: Dissertation
Full Text:: , RESPIRATION, AND ETHYLENE EVOLUTION 37 =: : Abstract approved: _ /7 Daryl G. Richardson The

Factors influencing storage quality of hazelnut varieties

Creator:: Ebrahem, Kais Shaheb
Abstract:: This thesis research is a series of five studies dealing with various aspects of hazelnut quality: 1. Identification of kernel mold and its incidence among hazelnut varieties. 2. Seasonal development and composition of kernels. 3. Hazelnut oil composition (fatty acids and tocopherols) of seventeen varieties. 4. Hazelnut oil composition compared...
Resource Type:: Dissertation
Full Text:: STORAGE QUALITY OF HAZELNUT VARIETIES Abstract approved: . ^. . \. Richa Dr. Daryl G. Richardson

Differential storage temperature and duration effects on ethylene synthesis and firmness of 'Anjou' pears

Creator:: Gerasopoulos, Dimitrios
Abstract:: 'Anjou' pears were sprayed with 2 concentrations of CaCl₂ during fruit development and harvested at 70 N flesh firmness. Pears were held at -1.1°, 5°, 10°, or 20°C for up to 100 days then ripened at 20°C for 11 days. Unexpectently, fruits stored at 20°C lost firmness and chlorophyll after...
Resource Type:: Dissertation
Full Text:: Typed by: Dimitrios Gerasopoulos ACNOWLEGEDGEMENTS I would like to thank Dr. Daryl Richardson for

Preharvest fruit analysis as a predictor of D'Anjou pear and Yellow Newtown apple physiological disorders, storage quality and ripening behavior

Creator:: Vaz, Rui Luiz
Resource Type:: Dissertation
Full Text:: Quality and Ripening Behavior Abstract Approved: /! Daryl G. Richardson Regression equations

Polyamines and ethylene biosynthesis in pears during storage and ripening

Creator:: Toumadje, Arazdordi
Resource Type:: Dissertation
Full Text:: Ethylene Biosynthesis in Pears During Storage and Ripening Abstract Approved: 1, Daryl G. Richardson

Effects of near anaerobic storage conditions on physiology and flavor of various fruit types and on mortality of apple maggot (Rhagoletis pomonella)

Creator:: Kosittrakun, Manit
Resource Type:: Dissertation
Full Text:: Maggot (Rhasoletis pomonella) Abstract approved: > "-TI D^."" Daryl G. Richardson 'Golden

Ethylene biosynthesis : new intermediates in the regeneration of methionine in fruits

Creator:: Kushad, Mosbah Mohamed
Resource Type:: Dissertation
Full Text:: : _ . /7 Daryl G7 Richardson The recycling of 5-methylthioribose (MTR) to methionine in cell free

Phenolic acids and ethylene biosynthesis in pears during ripening and storage

Creator:: Meadows, Sylvia Elise
Resource Type:: Dissertation
Full Text:: Daryl G. Richardson Fruit flesh tissue of mature 'Beurre d'Anjou1 and 'Beurre Bosc1 (Pyrus communis

Ripening pear flavor volatiles : identification, biosynthesis and sensory perception

Creator:: Suwanagul, Anawat
Abstract:: Volatile compounds of eight pear varieties were isolated and identified by GC/MS. A total of 112 components were identified from headspace of intact fruits, including 47 compounds reported for the first time in pear. The volatile profiles of these pear varieties were characterized by esters, alcohols, hydrocarbons, aldehydes and ketones....
Resource Type:: Dissertation
Full Text:: Volatiles: Identification. Biosynthesis and Sensory Perception. Abstract approved: ^ Daryl G

ScholarsArchive@OSU

Endogenous factors influencing decay susceptibility and quality of 'd' Anjou' pear (Pyrus communis L.) fruit during maturation and storage

Postharvest physiology of 'Anjou' pear fruit : relations between mineral nutrition and cork spot, respiration, and ethylene evolution

Factors influencing storage quality of hazelnut varieties

Differential storage temperature and duration effects on ethylene synthesis and firmness of 'Anjou' pears

Preharvest fruit analysis as a predictor of D'Anjou pear and Yellow Newtown apple physiological disorders, storage quality and ripening behavior

Polyamines and ethylene biosynthesis in pears during storage and ripening

Effects of near anaerobic storage conditions on physiology and flavor of various fruit types and on mortality of apple maggot (Rhagoletis pomonella)

Ethylene biosynthesis : new intermediates in the regeneration of methionine in fruits

Phenolic acids and ethylene biosynthesis in pears during ripening and storage

Ripening pear flavor volatiles : identification, biosynthesis and sensory perception

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search