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Pome fruits

  • Chapter
Biochemistry of Fruit Ripening

Abstract

The pome fruits, apples (Malus pumila) and pears (Pyrus communis) constitute one of the four or five major classes of fruit in terms of world production and is one of the two major groups of temperate fruits (the other being grapes). The pome group also includes quince (Cydonia oblonga), oriental pear (Pyrus serotina), medlar (Mespilus germanica), and many other wild species in the Rosaceae.

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  1. M. Knee
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Editors and Affiliations

  1. Horticulture Research International, Worthing Road, Littlehampton, West Sussex, BN17 6LP, UK

    Graham B. Seymour

  2. Department of Physiology and Environmental Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Jane E. Taylor

  3. Department of Applied Biochemistry and Food Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Gregory A. Tucker

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Knee, M. (1993). Pome fruits. In: Seymour, G.B., Taylor, J.E., Tucker, G.A. (eds) Biochemistry of Fruit Ripening. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1584-1_11

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  • DOI: https://doi.org/10.1007/978-94-011-1584-1_11

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-4689-3

  • Online ISBN: 978-94-011-1584-1

  • eBook Packages: Springer Book Archive

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