Ejemplares similares: Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure
- Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in 'Rojo Brillante' Persimmon
- Preharvest application of 1-MCP (Harvista®) to control chilling injury of persimmon
- Effect of transport temperature on persimmon fruit quality
- Natural drying of ‘Rojo Brillante’ persimmon
- Optimization of postharvest technology for ‘Rojo Brillante’ persimmon and introduction of new varieties in the mediterranean area
- Harvest and postharvest quality of persimmon fruit: physicochemical and nutritional aspects
Autor: Besada, Cristina
- Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards
- Effect of Pulp Pigmentation Intensity on Consumer Acceptance of New Blood Mandarins: A Cross-Cultural Study in Spain and Italy
- Efectos del riego deficitario controlado sobre la coloración del fruto en naranja sanguina
- Principales cambios fisicoquímicos durante la maduración de la naranja sanguina ‘Tarocco Ippolito’
- Influence of Pomegranate Appearance Attributes on Consumer Choice, and Identification of Barriers and Drivers for Consumption
- Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study
Autor: Llorca, Empar
- Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards
- Influencia del momento de recolección en el potencial de conservación del caqui “Rojo brillante”
- Efecto de diferentes alteraciones del fruto en la aceptación de snacks de caqui deshidratado
- Cambios fisicoquímicos y microestructurales durante la recolección de caqui “Rojo Brillante" y su influencia en el potencial de conservación
- Valorización de destrío de caqui mediante la obtención de rodajas de caqui deshidratado
- Secagem natural de frutos inteiros como estratégia de valorização dos descartes da produção de caqui