Effect of temperature during and immediately after CO2-deastringency treatment on internal flesh browning after cold storage of persimmon fruit
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DOI: 10.1016/j.scienta.2020.109363
Abstract: Abstract Currently, a major cause of postharvest loss of ‘Rojo Brillante’ persimmon, the variety mainly cultivated in the Mediterranean Region, is ‘internal flesh browning’ manifestation after storage or shipping at low temperature, whose causes remain… read more here.
Keywords: storage; temperature; fruit; treatment ... See more keywords