Author: Salvador, Alejandra
- 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
- Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies
- Deastringency treatment with CO2 induces oxidative stress in persimmon fruit
- Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in 'Rojo Brillante' Persimmon
- A simple, fast and inexpensive method to assess salt stress tolerance of aerial plant part: Investigations in the mandarin group
Author: Besada, Cristina
- 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
- Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies
- Deastringency treatment with CO2 induces oxidative stress in persimmon fruit
- Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in 'Rojo Brillante' Persimmon
- Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure
Similar Items: Pardeamiento en caqui Rojo Brillante asociado al daño mecánico
- Causas de pardeamiento en caqui
- Cambios sensoriales en la textura del caqui ‘Rojo Brillante’ asociados al proceso maduración
- Conservación de caqui "rojo brillante". Estado actual
- Perfil sensorial del caqui 'Rojo Brillante'. Cambios asociados a la maduración del fruto
- Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in 'Rojo Brillante' Persimmon
- 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