Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’
Author:
Publisher
Elsevier BV
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference25 articles.
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3. Removing astringency by carbon dioxide and nitrogen enriched atmospheres in persimmon fruit cv. ‘Rojo brillante’;Arnal;J. Food Sci.,2003
4. Cell wall hydrolases and amylase in kiwifruit softening;Bonghi;Postharvest Biol. Technol.,1996
5. Fruit growth, firmness and cell wall hydrolytic enzyme activity during development of sweet cherry fruit treated with gibberellic acid (GA3);Choi;J. Hortic. Sci. Biotechnol.,2002
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