Effects of Hot Water Treatments on Antioxidant Enzymatic System in Reducing Flesh Browning of Persimmon
The flesh browning that appears during commercialization period is the main postharvest disorder that is limiting the market of "Rojo Brillante" persimmon in the Mediterranean area. Previous studies have suggested that mechanical damage suffered by the fruit during packing line operations...
| Main Authors: | , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2017
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| Online Access: | http://hdl.handle.net/20.500.11939/5451 |
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