Differences in Biochemical Composition between ‘Beurre d’Anjou’ and ‘Bose’ Pears during Fruit Development and Storage1

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

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D. G. Richardson 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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Article Category:
Research Article
Online Publication Date:
Sep 1982
Page(s):
807–812
Volume/Issue:
Volume 107: Issue 5
DOI:
https://doi.org/10.21273/JASHS.107.5.807
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Received:
17 Dec 1981
Published print:
01 Sep 1982
P. M. Chen Mid-Columbia Experiment Station, Oregon State University, Hood River, OR 97031

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D. G. Richardson 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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Contributor Notes

Received for publication Dec. 17, 1981. Oregon State Agricultural Experiment Station Technical Paper 6179. 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 therefore must be hereby marked advertisement solely to indicate this fact.

Assistant Professor, Associate Professor, and Professor, respectively, Department of Horticulture, Oregon State University, Corvallis, OR 97331.

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Cover Journal of the American Society for Horticultural Science
Journal of the American Society for Horticultural Science
Issue Date:
01 Sep 1982
Online ISSN:
2327-9788
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