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Table 1 Physico-chemical analysis of ‘Bartlett’ pear fruit at four harvest times

From: A transcriptome approach towards understanding the development of ripening capacity in ‘Bartlett’ pears (Pyrus communis L.)

Maturity stage Weight (g) Diameter (mm) Firmness (N) SSC (%) Skin Color (h°) Respiration CO2 (mgkg-1h-1) Ethylene
        Internal (nLL-1g-1) Production (μLkg-1h-1)
S1 83.9 da 52.1 c 121.6 a 9.7 a 116.8 a 40.6 a 0.41 a 0.128 a
S2 102.9 c 55.1 c 111.1 ab 10.9 a 116.7 a 25.3 bc 0.15 b 0.037 c
S3 128.2 b 60.6 b 100.9 b 10.2 a 117.2 a 31.1 b 0.12 b 0.078 b
S4 187.7 a 67.6 a 86.5 c 11.1 a 116.5 a 20.5 c 0.19 b 0.113 a
  1. aMean values with different letters are significantly different according to Tukey’s test (p-value ≤ 0.05)