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The role of endogenous antioxidants in scald development of 'Beurré D'Anjou' pears under different storage systems

Trabajo presentado al VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues. Cartagena, Murcia (España), junio 2016

Bibliographic Details
Main Authors:	Calvo, Gabriela, Candan, Ana Paula, Recasens Guinjuan, Inmaculada, Larrigaudière, Christian
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	ISHS 2025
Subjects:	Pears Scalding Antioxidants Ethylene Ascorbic Acid Cold Storage Pera Escaldado Antioxidantes Etileno Ácido Ascórbico Almacenamiento en Frío Superficial Scald Beurré D'Anjou Variety A-farnesene Conjugated Trienols Low Oxygen 1-Methylcyclopropene 1-MCP Escaldadura Superficial Variedad Beurré D'Anjou A-farneseno Trienoles Conjugados Bajo Contenido de Oxígeno 1-Metilciclopropeno
Online Access:	http://hdl.handle.net/20.500.12123/23994 https://www.actahort.org/books/1194/1194_59.htm https://doi.org/10.17660/ActaHortic.2018.1194.59

Description
Summary:	Trabajo presentado al VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues. Cartagena, Murcia (España), junio 2016