Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel-Reference-Cited by-同舟云学术

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

Published:2019-06 Issue:suppl 1 Volume:39 Page:261-269
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

GARCIA Lismaíra Gonçalves Caixeta¹,SILVA Edson Pablo da²,SILVA NETO Carlos de Melo e³,VILAS BOAS Eduardo Valério de Barros²,ASQUIERI Eduardo Ramirez⁴,DAMIANI Clarissa⁴,SILVA Flávio Alves da⁴

Affiliation:

1. Instituto Federal Goiano, Brasil

2. Universidade Federal de Lavras, Brasil

3. Instituto Federal de Educação, Ciência e Tecnologia de Goiás, Brasil

4. Universidade Federal de Goiás, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst02318.pdf

Reference38 articles.

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2. Postharvest of yellow passion fruit: effect of chemicals and storage temperature;Arruda M. C.;Semina: Ciências Agrárias,2011

3. Caracterização da farinha de bagaço de jabuticaba e propriedades funcionais dos extrusados;Ascheri D. P. R.;Food Science and Technology,2006

4. Official methods of analysis,2010

5. Índices para avaliar qualidade pós-colheita de goiabas em diferentes estádios de maturação;Azzolini M.;Pesquisa Agropecuária Brasileira,2004

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