Similar Items: Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit
- Effect of transport temperature on persimmon fruit quality
- Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment
- Postharvest characterization of 14 non astringent persimmon cultivars grown under Mediterranean conditions
- Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in 'Rojo Brillante' Persimmon
- Detection of Astringent and Deastringent Persimmon Fruits using Hyperspectral Imaging Technology
- Evaluation of calyx senescence during the ripening of ‘ Rojo Brillante’ persimmon by chlorophyll fluorescence imaging
Author: Fathi-Najafabadi, Ayoub
- Fluorescencia de imagen de la clorofila A en el cáliz como herramienta para determinar la maduración del caqui
- Nuevo recubrimiento para la eliminación de la astringencia del caqui durante el transporte refrigerado
- Optimización de las condiciones de conservación para preservar la calidad postcosecha de caquis ecológicos
- Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage
- Temperature Changes During Transportation to the Market Affect the Internal Quality of Persimmon Fruit
- New Treatment to Remove Persimmon Astringency During Cold Storage
Author: Salvador, Alejandra
- Ionomic Concentration and Metabolomic Profile of Organically and Conventionally
- Characterization of the Epidermis and Cuticle of the Cashew Pseudofruit during Its Development and Maturation
- Recent Development in the Preharvest 1-MCP Application to Improve Postharvest Fruit Quality
- Determinación de la textura en caqui "Rojo brillante" mediante imagen hyiperspectral Vis-NIR
- Comparative study of new loquat varieties: Physico-chemical and phytochemical analyses
- Evaluación del contenido de macronutrientes en caqui y su influencia en la calidad del fruto