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Mostrando ítems 11-20 de 77
Shelf-Life and Acceptability of Hot Water-Treated MangosDurabilidad y aceptación del mangó tratado con agua caliente
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1988)
Processing and the nutritional contents of canned and fresh pigeon peas [Cajanus cajan (L.)]El efecto del procesamiento en el contenido nutricional de gandules [Cajanus cajan(L.)], enlatados y frescos
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1987)
Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits
(2006-01)
The aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied ...
Non-Enzymatic Darkening in Young Hot Water-Peeled Green BananasTítulo en español
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1981)
Supplementation of glycerol or fructose via drinking water to grazing lambs on tissue glycogen level and lipogenesis
(2017)
Lambs (n = 18; 40.1 ± 7.4 kg BW) were used to assess supplementation of glycerol or fructose via drinking water on growth, tissue glycogen levels, postmortem glycolysis, and lipogenesis. Lambs were blocked by BW and allocated ...
Effect of Peeling Method on the Absorption of Aqueous Bisulfite by Green BananasTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1978)
Non-chemical treatments for preventing the postharvest fungal rotting of citrus caused by Penicillium digitatum (green mold) and Penicillium italicum (blue mold)
(Elsevier Science London, 2019-04)
Citrus is one of the most economically important horticultural crops in the world. Citrus are vulnerable to the postharvest decay caused by Penicillium digitatum and P. italicum, which are both wound pathogens. To date, ...