Heat shock and salicylic acid on postharvest preservation of organic strawberries

Heat shock and salicylic acid have been studied on shelf-life extension of fruits. The benefits of these techniques have been related to their effect on inducing physiological defense responses against the oxidative stress and pathogen development. The objective of this study was to evaluate the eff...

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Detalhes bibliográficos
Publicado no:Revista Ceres
Main Authors: Sidiane Coltro, Laline Broetto, Maria Cristina Copelo Rotilli, Alice Jacobus de Moraes, Fabiane Karine Barp, Gilberto Costa Braga
Formato: Artigo
Idioma:Inglês
Publicado em: Universidade Federal de Viçosa 2014
Assuntos:
Agrociencias
antioxidant compounds
microbiological quality
Fragaria x ananassa Duch
Acesso em linha:https://www.redalyc.org/articulo.oa?id=305231475002
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