Effect of Postharvest 1-MCP Treatment on Shelf-Life of Fresh-Cut 'Rojo Brillante' Persimmons Dipped in Antioxidants
‘Rojo Brillante’ persimmon fruit has expanded greatly due to the application of technologies to remove astringency that improves commercialization and transport, maintaining a firm consistency. This allows its commercialization as a fresh-cut commodity; however, the shelf life of minimally processed...
| Autores principales: | , , , |
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| Otros Autores: | |
| Formato: | Objeto de conferencia |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/4493 https://www.actahort.org/books/1071/1071_44.htm |
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