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Effect of temperature on polyamine, ACC contents, EFE activities and ethylene production in post-harvested pear fruits



Effect of temperature on polyamine, ACC contents, EFE activities and ethylene production in post-harvested pear fruits



Acta Horticulturae Sinica 21(2): 139-144



Pyrus serotina (cultivars Kikusui and Nijisseiki) fruits, harvested 140 days after full bloom, were stored at 30, 15 or 5 degrees C. Ethylene forming enzyme activity and the rate of ethylene production were greater at 30 than at 15 or 5 degrees C. The peak in ethylene production was also delayed at 5 or 15 degrees , compared with 30 degrees.

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Accession: 002605166

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