Author: Salvador, Alejandra
- Efecto de la salinidad sobre la maduración y comportamiento postcosecha de frutos de caqui 'Rojo Brillante'
- Fruit Quality and Response to Deastringency Treatment of Eight Persimmon Varieties Cultivated under Spanish Growing Conditions
- A combination of physiological and chemometrics analyses reveals the main associations between quality and ripening traits and volatiles in two loquat cultivars
- Temperature Changes During Transportation to the Market Affect the Internal Quality of Persimmon Fruit
- New Treatment to Remove Persimmon Astringency During Cold Storage
- Effect of Storage Conditions on Quality of Persimmon Produced Under Organic Conditions
Author: Besada, Cristina
- Efecto de la salinidad sobre la maduración y comportamiento postcosecha de frutos de caqui 'Rojo Brillante'
- Fruit Quality and Response to Deastringency Treatment of Eight Persimmon Varieties Cultivated under Spanish Growing Conditions
- A combination of physiological and chemometrics analyses reveals the main associations between quality and ripening traits and volatiles in two loquat cultivars
- Temperature Changes During Transportation to the Market Affect the Internal Quality of Persimmon Fruit
- New Treatment to Remove Persimmon Astringency During Cold Storage
- Effect of Storage Conditions on Quality of Persimmon Produced Under Organic Conditions
Similar Items: Efecto de la salinidad sobre la maduración y comportamiento postcosecha de frutos de caqui 'Rojo Brillante'
- Pérdida natural de astringencia durante la maduración de caqui. Comparación entre variedades astringentes y no astringentes
- Caracterización postcosecha de siete variedades de caqui astringentes de origen español procedentes del banco de germoplasma del IVIA
- Optimización de las condiciones de conservación para preservar la calidad postcosecha de caquis ecológicos
- Efecto de múltiples aplicaciones de Ácido Giberélico sobre la maduración y calidad postcosecha del caqui “Rojo Brillante"
- Efecto de la salinidad en diferentes patrones de caqui
- Efectividad del tratamiento de desastringencia tras la conservación del caqui cv. "rojo brillante"
Similar Items: Fruit Quality and Response to Deastringency Treatment of Eight Persimmon Varieties Cultivated under Spanish Growing Conditions
- Effect of deastringency treatment on carotenoid compounds of persimmon fruit
- Deastringency treatment with CO2 induces oxidative stress in persimmon fruit
- Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment
- Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies
- Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit
- Effect of Storage Conditions on Quality of Persimmon Produced Under Organic Conditions