Investigations were conducted to study in detail some biochemical and physiological aspects of ripening in pears. Anjou pears
picked at different degrees of maturity were treated with Ethrel
(2-chloroethane phosphonic acid), 4000 ppm, and ethylene, 500 ppm,
for different lengths of time. Respiration rate was measured twice
daily and changes...
A study has been made of the interrelations between certain of the physical and biochemical changes in three varieties of pears during storage and ripening. The metabolic changes which occurred in the fruit during cold temperature storage were found to influence with development of certain characteristics associated with dessert quality...