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Auteur D. Varga |
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article/chapitre/communication
'D'Anjou' pears (Pyrus communis, L.) harvested at an optimum maturity with the flesh firmness (FF) of 66.7N required 8 weeks of chilling at -1C in order to initiate normal ripening in an ethylene-free environment at room temperature If harvested[...]article/chapitre/communication
"Bartlett" pears (Pyrus communis L.) were harvested at commercial maturity (average flesh firmness of 18 1b), stored at 30F for 0, 2 or 4 weeks, and then placed into ripening room at 68F with or without ethylene to evaluate ripening activities. [...]