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Effect of hyperbaric pressure on the activity of antioxidant enzymes and bioactive compounds of cv. ‘Débora’ tomatoes
(2019-04-30)
The objective of this work was to evaluate the effects of the application of hyperbaric pressures 100 (control), 200, 400, 600 and 800 kPa at ambient temperature (23 ± 1 °C) for 2, 4 or 6 d, followed by 2 d at under ambient ...
Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
(2011-12-01)
The aim of this paper was to evaluate the effect of storage temperature on the quality of red pitaya of pulp white, produced in Itajobi city, São Paulo state. The pitayas were stored at room temperature, (21-27 °C with ...
Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
(Univ Fed Rural Semi-arido-ufersa, 2014)
Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
(Univ Fed Rural Semi-arido-ufersa, 2011-01-01)
The aim of this paper was to evaluate the effect of storage temperature on the quality of red pitaya of pulp white, produced in Itajobi city, São Paulo state. The pitayas were stored at room temperature, (21-27 degrees C ...
Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
(Univ Fed Rural Semi-arido-ufersa, 2011-01-01)
The aim of this paper was to evaluate the effect of storage temperature on the quality of red pitaya of pulp white, produced in Itajobi city, São Paulo state. The pitayas were stored at room temperature, (21-27 degrees C ...
Revestimentos comestíveis na conservação pós-colheita de tomates cv. DominadorEdible coatings in post-harvest preservation of tomatoes cv. Dominator
(Universidade Estadual de Maringá. Centro de Ciências AgráriasBrasilPrograma de Pós-Graduação em AgronomiaUEMMaringá, PRDepartamento de Agronomia, 2018)
Enzyme technology in food preservation: A promising and sustainable strategy for biocontrol of post-harvest fungal pathogens
(2019-03-30)
Population aging has reinforced the need for production of foods with high nutritional value, especially fresh fruits and vegetables. In general, due to their perishable nature, these foods are prone to spoilage by ...