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Is compression damage the principal mechanical injured in pineapple posthrvest?. Authorship: AGUILA, J. S. D.; KLUGE, R. A.; AGUILA, L. S. H. D.; ROULET, M. C.; ONGARELLI, M. G. Repository: BDPA Publication year: 2012
Influence of ripening stage and astringency removal on quality of cold stored "Rama Forte" persimmon. Authorship: SESTARI, I.; EDAGI, F. K.; TERRA, F. A. M.; CHIOU, D. G.; KLUGE, R. A.; ANTONIOLLI, L. R. ?Rama Forte? persimmon fruits were harvested at three ripening stages (yellow, orange and red) and exposed to 70 kPa CO2 atmosphere during 12 and 18h at 22°C and 95% RH to promote the polymerization o... ... Repository: BDPA Publication year: 2009
Effect of ripening stage on astringency removal of 'Rama Forte' persimmon. Authorship: EDAGI, F. K.; SESTARI, I.; TERRA, F. A. M.; CHIOU, D. G.; KLUGE, R. A.; ANTONIOLLI, L. R. Ripening stage is one of the most important factors that influence astringency removal from persimmon fruit. This work aimed to evaluate the efficiency of tannin polymerization for fruit harvested at... ... Repository: BDPA Publication year: 2009
Influenza dello stadio di maturazione e della rimozione dell'astringenza sulla qualitá di frutti di kaki 'Rama Forte" frigo-conservati. Authorship: SESTARI, I.; EDAGI, F. K.; TERRA, F. A. M.; CHIOU, D. G.; KLUGE, R. A.; ANTONIOLLI, L. R. Frutti della cultivar di kaki 'Rama Forte' sono stati raccolti a tre diversi stadi di maturazione (giallo, arancio e rosso) e sottoposti ad atmosfera controllata con 70KPa di CO2 per 12 a 18 ha 22ºC e... ... Repository: BDPA Publication year: 2008
Influence of ripening stage and astringency removal on quality of cold stored "Rama Forte" persimmon. Authorship: SESTARI, I.; EDAGI, F. K.; TERRA, F. A. M.; CHIOU, D. G.; KLUGE, R. A.; ANTONIOLLI, L. R. 'Rama Forte' persimmon fruits were harvest at three ripening stages (yellow, orange and red) and exposed to 70 KPa CO2 atmosphere for 12 and 18 h at 22}C and 95 % RH to promote the polymerization of s... ... Repository: BDPA Publication year: 2008
Effect of ripening stage on on astringency removal from "Rama Forte" persimmon. Authorship: EDAGI, F. K.; SESTARI, I.; TERRA, F. A. M.; CHIOU, D. G.; KLUGE, R. A.; ANTONIOLLI, L. R. Ripening stage is one of the most important factors that influence astringency removal from persimmon fruit. Repository: BDPA Publication year: 2008

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