Author:
DİLMAÇÜNAL Tuba,BAYAR Berna,DEMİRHAN Özcan
Reference43 articles.
1. Abd Allah EF, Hashem A, Al-Huqail A, 2011. Biologically-based strategies to reduce postharvest losses of tomato. African Journal of Biotechnology, 10: 32, 6040-6044. Available online at http://www.academicjournals.org/AJB doi: 10.5897/AJB11.387
Ahmad S, Ahmad Chatha Z, Nasır MA, Aziz A, Mohson M, 2006. Effect of relative humidity on the ripening behaviour and quality of ethylene treated banana fruit. Journal of Agriculture & Social Sciences, 1813–2235, 02: (1): 54–57 http://www.fspublishers.org
2. Ahmed L, Martin-Diana AB, Rico D, Barry-Ryan C, 2013. Effect of delactosed whey permeate treatment on physicochemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage, LWT - Food Science and Technology, 51 (1): 367-374.
3. Akbudak B, Akbudak N, Seniz V, Eris A, 2007. Sequential treatments of hot water and modified atmosphere packaging in cherry tomatoes. Journal of Food Quality, 30: 896-910.
4. Ali A, Maqbool M, Ramachandran S, Alderson PG, 2010. Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest Biology and Technology, 58: 42-47. Available online at: http://doi:10.1016/j.postharvbio.2010.05.005
5. Aguiló-Aguayo I, Charles F, Renard CMGC, Page D, Carlin F, 2013. Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit. Postharvest Biology and Technology, 86: 29-36. Available online at: http://dx.doi.org/10.1016/j.postharvbio.2013.06.011