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Use of sucrose esters as retardants of ripening of pears and plums



Use of sucrose esters as retardants of ripening of pears and plums



Revista Fruticola 10(3): 116-121



Tests in California and Chile on the use of a sucrose ester preparation, Semperfresh, as a fruit coating are reported. Fruits of the late plum cultivar Friar were coated with 0, 1, 1.25 or 1.5% Semperfresh, stored at 0 degrees C for 2, 4, 6 or 8 weeks and ripened at 20 degrees for 4 days. Bartlett (Williams' Bon Chretien) pears were treated with 0, 0.5, 0.75 or 1% Semperfresh, or 0.8% + wax, or wax alone, stored at 0 degrees for 3, 6, 9 or 12 weeks and ripened at 20 degrees for 4 days.

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