Factors influencing development of d’Anjou pear scald and speckling
Author: Jim Mattheis, Dave Rudell
Published: 2009
Summary: The objectives of this project were: 1. Characterize what if any relationship exists between fruit physiological status (including peel metabolic profiles) at harvest and lot to lot susceptibility to low O2-induced peel speckling or superficial scald development during storage. 2. Identify changes in pear metabolic profiles that are coincident with development of speckling and superficial scald induced using postharvest environments or protocols known to enhance speckling or scald development. 3. Develop postharvest protocols to manage scald and speckling development using available or new postharvest technologies as appropriate.
