Maturation of ‘Anjou’ Pears in Relation to Chemical Composition and Reaction to Ethylene1,2
Open Access
- 1 January 1972
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 97 (1) , 9-12
- https://doi.org/10.21273/jashs.97.1.9
Abstract
To study the effect of maturity on ethylene induced ripening, ‘Anjou’ pears were picked at 4 stages of development representing 57%, 71%, 86% and 100% of total growth period. Beginning of a distinct maturation stage in ‘Anjou’ pears was not evident from changes in wt, firmness, soluble pectin, soluble solids, protein N or malic acid. Respiration, ethylene production and softening were differentially affected by ethylene treatment, according to concn applied (0.05-2.0 ppm) and time required for stimulation. Threshold concn affecting these reactions decreased progressively during maturation. Ripening as measured by softening was not dependent on development of the respiratory climacteric. Maturation of the ‘Anjou’ pear appears to involve a reorganization of metabolism preparatory for ripening.Keywords
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