Similar Items: Causas de pardeamiento en caqui
- Conservación de caqui "rojo brillante". Estado actual
- Optimización de las condiciones de conservación para preservar la calidad postcosecha de caquis ecológicos
- Un atemperado tras el tratamiento de CO2 previene el pardeamiento interno de caqui durante la frigoconservación
- Estado actual en la conservación de caqui ‘rojo brillante’
- Efecto de múltiples aplicaciones de Ácido Giberélico sobre la maduración y calidad postcosecha del caqui “Rojo Brillante"
- Influencia de la temperatura de almacenamiento, encerado, preacondicionado y curado en la calidad del tangelo minneola
Author: 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
Author: Novillo, Pedro
- A simple, fast and inexpensive method to assess salt stress tolerance of aerial plant part: Investigations in the mandarin group
- Salt tolerance traits revealed in mandarins (Citrus reticulata Blanco) are mainly related to root-to-shoot Cl- translocation limitation and leaf detoxification processes
- Effect of a low oxygen atmosphere combined with 1-MCP pretreatment on preserving the quality of 'Rojo Brillante' and 'Triumph' persimmon during cold storage
- Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure
- Pardeamiento en caqui Rojo Brillante asociado al daño mecánico
- Fruit Quality and Response to Deastringency Treatment of Eight Persimmon Varieties Cultivated under Spanish Growing Conditions