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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)
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BMC Genomics

ISSN: 1471-2164

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