An Optimal Control of Heat Stress Application for Fruit Quality Improvement during Storage
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Publisher
Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists
Reference33 articles.
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3. Acquisition of Low-temperature Tolerance in Tomatoes by Exposure to High-temperature Stress
4. Lurie S, Klein JD. Ripening characteristics of tomatoes stored at 12°C and 2°C following a prestorage heat treatment. Scientia Hortic. 51: 55-64.1992.
5. Prestorage Heat Treatments Influence Free Sterols and Flavor Volatiles of Tomatoes Stored at Chilling Temperature
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