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Chilling injuries and fruit quality of ‘Chimarrita’ peaches harvested at two ripeness stages
Cultivar Chimarrita peaches at the mature green and tree ripe ripening stages were cold stored at 0.5ºC for 10, 20 or 30 days. After retrieval from storage, the peaches were maintained for 1 or 2 more days at 20ºC to complete ripening and then evaluated for chilling injury incidence, fresh weight lo...
Gorde:
| Argitaratua izan da: | Revista Iberoamericana de Tecnología Postcosecha |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Asociación Iberoamericana de Tecnología Postcosecha, S.C.
2024
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| Gaiak: | |
| Sarrera elektronikoa: | https://www.redalyc.org/articulo.oa?id=81381932002 https://www.redalyc.org/journal/813/81381932002/ https://www.redalyc.org/journal/813/81381932002/html/ https://www.redalyc.org/journal/813/81381932002/81381932002.epub https://www.redalyc.org/journal/813/81381932002/movil |
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