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National Agricultural Library
U.S. Department of Agriculture
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  4. FACTORS INFLUENCING DEVELOPMENT OF D'ANJOU PEAR SCALD AND SPECKLING

FACTORS INFLUENCING DEVELOPMENT OF D'ANJOU PEAR SCALD AND SPECKLING

Objective

1. Characterize pear peel metabolic profiles during air and CA storage under conditions known to enhance or suppress development of superficial scald and speckling. 2. Identify lot specific metabolic profiles that are indicative of susceptibility to development of superfical scald and speckling.

Investigators
Mattheis J P
Institution
USDA - Agricultural Research Service
Start date
2007
End date
2012
Funding Source
Agricultural Research Service
Project number
5350-43000-006-03T
Accession number
411866
Commodities
Produce
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