Ripening and storage behaviour of patharnakh pear (Pyrus pyrifolia (Burm) Nakai)

By:

RANDHAWA, Jasbir Singh

Material type: Text

TextPublication details: Ludhiana 1982Description: 11,9LSubject(s):

DDC classification:

634.136 R17R

Summary: The highest organoleptic rating. TSS, reducing and non-reducing sugars and pectin methyl esterase activity was recorded when the Patharnakh pear fruits were ripened with CaCI2 at 2 g/5 kg fruit for 12 days The highest COlouring pigments were obtained with

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	634.136 R17R (Browse shelf(Opens below))	Not for loan		137467
Theses/ Dissertation	Mohinder Singh Randhawa Library	634.136 R17R (Browse shelf(Opens below))	Not for loan		137468

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Previous	634.133 S15E Efficacy of rooting media, IBA and methods of clonal propagation in pear	634.136 B20C Cold storage studies in pear Cv. Le conte	634.136 B20C Cold storage studies in pear Cv. Le conte	634.136 R17R Ripening and storage behaviour of patharnakh pear (Pyrus pyrifolia (Burm) Nakai)	634.136 R17R Ripening and storage behaviour of patharnakh pear (Pyrus pyrifolia (Burm) Nakai)	634.137 A47F Fruit development studies in soft pear varieties	634.137 A47F Fruit development studies in soft pear varieties	Next

The highest organoleptic rating. TSS, reducing and non-reducing sugars and pectin methyl esterase activity was recorded when the Patharnakh pear fruits were ripened with CaCI2 at 2 g/5 kg fruit for 12 days The highest COlouring pigments were obtained with

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