TY  - BOOK
AU  - RANDHAWA, Jasbir Singh
TI  - Ripening and storage behaviour of patharnakh pear (Pyrus pyrifolia (Burm) Nakai)
U1  - 634.136 R17R 
PY  - 1982///
PB  - Ludhiana
KW  - PEAR -- STORAGE
KW  - HORT
KW  - PEAR
KW  - PHS
KW  - RIPENING
KW  - STORAGE
N2  - 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
ER  -