Refrigerated storage of blackberry cultivar ‘BRS Cainguá’ harvested at different ripeness stages
Author:
Affiliation:
1. Universidade Federal de Pelotas, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
General Agricultural and Biological Sciences,General Veterinary
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0034-737X2023000200032&tlng=en
Reference32 articles.
1. Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages;Acosta-Montoya O;Food Chemistry,2010
2. Conservação pós-colheita de frutos de amoreira-preta;Antunes LEC;Pesquisa Agropecuária Brasileira,2003
3. Antimicrobial active edible coating of alginate and chitosan add ZnO nanoparticles applied in guavas (Psidium guajava L.);Arroyo BJ;Food Chemistry,2020
4. Assessment of a new edible film biodegradable based on starch-nystose to increase quality and the shelf life of blackberries;Bersaneti GT;Food Bioscience,2021
5. Respiration rate and its effect on mass loss and chemical qualities of “Fuyu” persimmon fruit stored in controlled atmosphere;Brackmann A;Ciência Rural,2014
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