Title:	Temperature conditioning for ripening induction of 'Rocha' pears.
Authors:	ANTONIOLLI, L. R. CZERMAINSKI, A. B. C. HOFFMANN, J. F. MARCO, D.
Affiliation:	LUCIMARA ROGERIA ANTONIOLLI, CNPUV; ANA BEATRIZ COSTA CZERMAINSKI, CNPUV; JESSICA F. HOFFMANN, IFRS/BG; D. MARCO, IFRS/BG.
Date Issued:	2012
Citation:	In: INTERNATIONAL POSTHARVEST SYMPOSIUM, 7., 2012, Kuala Lumpur. Postharvest for wealth and health: abstracts. [S.l.: MARDI: UPM: ISHS], 2012.
Pages:	p. 176.
Description:	'Rocha' pears were harvested in January 2012, when the fruit in the orchard reached commercial maturity, defined by flesh firmness of 67 N and prevalence of 6 and 7 rates in the starch scale (from 1 to 10). Six 10-fruit samples were kept at 24 ± 1°C, while the remaining 42 10-fruit samples were placed in cold room at 0 ± 1°C.
Thesagro:	Fruticultura Pera Temperatura Colheita Maturação
Notes:	Resumo P06_12.
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CNPUV)