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  • Author or Editor: Theodore R. Wright x
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Abstract

Warm fruit of Prunus avium L. cv. Lambert were less susceptible to impact bruising than cold fruit. Mahogany-colored cherries were less susceptible to impact bruising than red-colored cherries.

Open Access

Abstract

A prestorage carbon dioxide treatment of ‘d'Anjou’ pears (Pyrus communis L.) reduced stem decay, tended to reduce scuffing, and improved flavor retention after either regular (RA) or controlled (CA) atmosphere storage. The CO2 treated pears remained firmer than non-treated pears in RA but not in CA. The CO2 treatment followed by RA or CA storage did not affect soluble solids, acidity or color of pears.

Open Access