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Effects of exogenous propylene and fruit calcium on ripening of non-chilled and chilled Anjou pears

Dimitrios Gerasopoulos, Daryl G. Richardson

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Key concepts: Ripening, Chemistry, Horticulture, Botany, PEAR, Pome, Food science, Biology

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Effects of exogenous propylene and fruit calcium on ripening of non-chilled and chilled Anjou pears — Research Paper | ScholarLens