The contribution of transpiration and respiration in water loss of perishable agricultural products: The case of pears
Author:
Publisher
Elsevier BV
Subject
Soil Science,Agronomy and Crop Science,Food Science,Control and Systems Engineering
Reference27 articles.
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3. Transpiration and moisture evolution in packaged fresh horticultural produce and the role of integrated mathematical models: a review;Bovi;Biosystems Engineering,2016
4. Respiration and protein synthesis in nongrowing cultured pear fruit cells in response to ethylene and modified atmospheres: a model system for fruits postharvest;Brady;Plant Physiology,1988
5. Transpiration rate and quality of pomegranate arils as affected by storage conditions;Caleb;CyTA – Journal of Food,2013
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