Pectic changes in pears during storage and ripening
- 29 Downloads
The amounts of both protopectin and total pectin increased during storage in all the three varieties.
Anjou pears contained more total and protopectin than the other two varieties.
The data indicate a possibility of the synthesis of protopectin during storage.
KeywordsPectin Storage Period Cold Storage Pectic Substance Pectin Content
Unable to display preview. Download preview PDF.
- 5.Echevin, R. “ L’evolution du complexe pecto-cellulosique dans les fruits conserves par le froid,”Comptes Rendus, 1941,213 (14), 458–60.Google Scholar
- 6.Gerhardt, F. “Air purification in apple and pear storages,”Refrigerating Engineering, 1950,58, 145–48, 192–94.Google Scholar
- 7.Gerhardt, F. and Ezell, B. D. “Physiological investigations on Fall and Winter Pears in Pacific Northwest,”U.S.D.A. Technical Bulletin, 1941, No. 759, 66.Google Scholar
- 11.Kidd, F. and West, C. “The gas storage of pears (Great Britain),”D.S.I.R. Food Investigation Board Report for 1931, 1932, 92–99.Google Scholar
- 12.--- “Low temperature injury in the cool storage of fruits and vegetables (Great Britain),”Ibid., 1932, 122–27.Google Scholar
- 13.Lutz, J. M. and Culpepper, C. W. “Certain chemical and physical changes produced in Keiffer pears during ripening and storage,”U.S.D.A. Technical Bulletin, 1937, No. 590, 37.Google Scholar
- 14.Plagge, H. H. and Fisher, D. V. “Pectic changes in Jonathan apples as a measure of ripening under differential carbon-dioxide treatments,”American Society of Horticultural Science Proceedings, 1942,40, 169–71.Google Scholar
- 15.Smock, R.M. and Allen, F. W. “Soluble pectin changes in gas stored fruits,” —, 1937,35, 184–87.Google Scholar