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Filtering by: Subject Pear -- Preservation

Pear fruit scald : a physiologic disorder involving α-farnesene, conjugated trienes and α-tocopherol

Creator:

Zoffoli, Juan P.

Resource Type:

Masters Thesis
The harvesting, storing and ripening of pears for canning purposes

Creator:

Oregon State College. Agricultural Experiment Station and Hartman, Henry, 1889-

Abstract:

Published July 1928. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Technical Report
Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)

Creator:

Ngo, Thao Xuan

Abstract:

Thermal stabilization of chlorophyll and anthocyanin on pear peels during thermal process was investigated in this study. The green color of peels-on thermally processed (canned) pears was successfully retained by complexation of magnesium-free chlorophyll with zinc ions, and the red pigments were stabilized through anthocyanin-stannous complexation and polymerization of pear...

Resource Type:

Dissertation