J Integr Plant Biol. ›› 1974, Vol. 16 ›› Issue (2): -.

• Research Articles •    

Studies on the Brown Core of the Pear Fruit I. The Effect of Temperature on the Brown Core

Three-in-one Combination Experimental Group from Peking Institute of Botany, Academia Sinica and Peking Fruit Company   

Abstract: The influence on the brown core of the pear fruit during storage was compared with the following factors: storage temperature; date of harvest; age of tree and district of cultivation. The results showed that the occurrence of the core browning was affected by storage temperature and date of harvest. To cool fruit rapidly or placing fruit in cold storage below 10 ℃, causes the brown core of the pear fruit during early stage of storage. Regulating the temperature of storage is very effective in controlling brown core during early stage of storage, and in preventing the occurrence of brown core from late stage of storage. Early harvest is also effective in controlling brown core.

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