Temperature conditioning for ripening induction of 'Rocha' pears.
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'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.
Resumo P06_12.
Resumo P06_12.
Palabras clave
Fruticultura, Pera, Temperatura, Colheita, Maturação