http://www.cnr.it/ontology/cnr/individuo/prodotto/ID288513
Heat Treatment at 38 A degrees C and 75-80 % Relative Humidity Ameliorates Storability of Cactus Pear Fruit (Opuntia ficus-indica cv \"Gialla\") (Articolo in rivista)
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- Label
- Heat Treatment at 38 A degrees C and 75-80 % Relative Humidity Ameliorates Storability of Cactus Pear Fruit (Opuntia ficus-indica cv \"Gialla\") (Articolo in rivista) (literal)
- Anno
- 2014-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1007/s11947-013-1111-y (literal)
- Alternative label
D'Aquino, Salvatore; Chessa, Innocenza; Schirra, Mario (2014)
Heat Treatment at 38 A degrees C and 75-80 % Relative Humidity Ameliorates Storability of Cactus Pear Fruit (Opuntia ficus-indica cv "Gialla")
in Food and bioprocess technology (Print)
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- D'Aquino, Salvatore; Chessa, Innocenza; Schirra, Mario (literal)
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- ISI Web of Science (WOS) (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
- Consiglio Nazionale delle Ricerche (CNR); University of Sassari (literal)
- Titolo
- Heat Treatment at 38 A degrees C and 75-80 % Relative Humidity Ameliorates Storability of Cactus Pear Fruit (Opuntia ficus-indica cv \"Gialla\") (literal)
- Abstract
- Cactus pear fruit cv. Gialla were exposed to 38 A degrees C and 75-80 (low relative humidity (LRH)) or 100 % relative humidity (saturated relative humidity (SRH)) for 36 h to evaluate their effect on decay incidence, peel disorders, and overall quality during 4 weeks' storage at 5 A degrees C plus 1 week at 20 A degrees C or 5 weeks at 20 A degrees C. Both treatments were equally effective in reducing peel disorders in cold-stored fruit, whereas decay incidence was significantly lower in fruit exposed to LRH than to SRH. The better LRH decay control was attributed to faster desiccation and fall-off the cladode piece left at harvest on the stem, which is a major onset site of infection. Both treatments reduced weight loss, had only a transient effect on respiration activity, ethylene production rate, and did not affect chemical composition, eating quality, or visual appearance of fruit. (literal)
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