Low Oxygen Effects on Dessert Quality, Scald Prevention, and Nitrogen Metabolism of ‘d’Anjou’ Pear Fruit during Long-term Storage1

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W. M. Mellenthin Mid-Columbia Experiment Station, Oregon State University, Hood River, OR 97031

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P. M. Chen Mid-Columbia Experiment Station, Oregon State University, Hood River, OR 97031

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S. B. Kelly Mid-Columbia Experiment Station, Oregon State University, Hood River, OR 97031

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W. M. Mellenthin Mid-Columbia Experiment Station, Oregon State University, Hood River, OR 97031

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P. M. Chen Mid-Columbia Experiment Station, Oregon State University, Hood River, OR 97031

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S. B. Kelly Mid-Columbia Experiment Station, Oregon State University, Hood River, OR 97031

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Contributor Notes

Received for publication December 4, 1979. Technical paper 5354. This study was supported by the Hood River Grower-Shipper Association, Washington State Tree Fruit Research Commission and the Winter Pear Control Committee.

The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper must therefore be hereby marked advertisement solely to indicate this fact.

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