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Doctor of Philosophy, (Food Technology)
Study Completed: 2015
College of Health
Genetic, Metabolite and Phenotypic Determination of Friction Discolouration in Pear
Friction discolouration is one of the serious postharvest disorders of pear which is responsible for consumer discontent in the market. New Zealand pear breeders are aiming to develop novel pear varieties with reduced susceptibility to friction discolouration. Ms Munazza investigated the physiological and genetic aspects of friction discolouration in two pear segregating populations. A few novel markers were identified which can be used in New Zealand pear breeding programmes to develop discolouration free pear.
Professor Julian Heyes
Dr T McGhie
Dr Lester Brewer
Dr David Chagne
Dr Susan Gardiner
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Last updated on Tuesday 04 April 2017