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dc.contributor.authorSESTARI, I.eng
dc.contributor.authorEDAGI, F. K.eng
dc.contributor.authorTERRA, F. A. M.eng
dc.contributor.authorCHIOU, D. G.eng
dc.contributor.authorKLUGE, R. A.eng
dc.contributor.authorANTONIOLLI, L. R.eng
dc.date.accessioned2019-04-10T00:37:23Z-
dc.date.available2019-04-10T00:37:23Z-
dc.date.created2008-11-27
dc.date.issued2008
dc.identifier.citationIn: INTERNATIONAL SYMPOSIUM ON PERSIMMON, 4., 2008, Firenze. Book of abstracts and scientific program. [S.l.]: ISHS, 2008.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/543104-
dc.description'Rama Forte' persimmon fruits were harvest at three ripening stages (yellow, orange and red) and exposed to 70 KPa CO2 atmosphere for 12 and 18 h at 22}C and 95 % RH to promote the polymerization of soluble tannins and remove astringency.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAdstringênciaeng
dc.subjectRemoçãoeng
dc.subjectArmazenagemeng
dc.subjectRama Forteeng
dc.titleInfluence of ripening stage and astringency removal on quality of cold stored "Rama Forte" persimmon.eng
dc.typeResumo em anais e proceedingseng
dc.date.updated2019-10-23T11:11:11Z
dc.subject.thesagroCaquieng
dc.subject.thesagroColheitaeng
dc.subject.thesagroFruticulturaeng
dc.subject.thesagroPós-Colheitaeng
dc.subject.thesagroQualidadeeng
dc.subject.thesagroRefrigeraçãoeng
dc.description.notesResumo.eng
dc.format.extent2p. 86.eng
riaa.ainfo.id543104eng
riaa.ainfo.lastupdate2019-10-23 -03:00:00
dc.contributor.institutionI. SESTARI, ESALQ/USP; F. K. Edagi, ESALQ/USP; F. A. M. TERRA, ESALQ/USP; D. G. Chiou, ESALQ/USP; R. A. Kluge, ESALQ/USP; LUCIMARA ROGERIA ANTONIOLLI, CNPUV.eng
Aparece en las colecciones:Resumo em anais de congresso (CNPUV)

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