Similar Items: Synergism between food additives and heat to reduce postharvest sour rot of oranges
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Author: Palou, Lluís
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- Innovative sustainable technologies to extend the shelf life of perishable Mediterranean fresh fruit, vegetables and aromatic plants and to reduce waste: the experience of Prima Stopmedwaste Project
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Author: Taberner, Verònica
- Micro and mesoporous materials with essential oils as sustainable biocide materials
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- Postharvest Application of Novel Bio-Based Antifungal Composite Edible Coatings to Reduce Sour Rot and Quality Losses of ‘Valencia’ Oranges
- Preliminary Evaluation of Pomegranate Peel Extracts for the Control of Postharvest Brown and Sour Rots of Nectarines
- Antifungal edible coatings to reduce decay and maintain postharvest quality of citrus, plums, and pomegranates