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Articles (5)

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1-5 of 5 results for ‘Rojo Brillante’

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Select article: Temperature and Ultra Low Oxygen Effects and Involvement of Ethylene in Chilling Injury of ‘Rojo Brillante’ Persimmon Fruit

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Research article

First published 2010-4

Temperature and Ultra Low Oxygen Effects and Involvement of Ethylene in Chilling Injury of ‘Rojo Brillante’ Persimmon Fruit

B. Orihuel-Iranzo, M. Miranda, L. Zacarías [...]

Food Science and Technology International

Select article: Physicochemical,sensory,and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents

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Research article

First published 2016-10

Physicochemical,sensory,and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents

Elena Sanchís, Milagros Mateos, María B Pérez-Gago

Food Science and Technology International

Select article: Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki,L.) cv. Rojo Brillante

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Other

First published 2004-06

Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki,L.) cv. Rojo Brillante

L. Arnal, M. A. Del RÌo

Food Science and Technology International

Select article: Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical,visual and nutritional quality of minimally processed “Rojo Brillante” persimmons

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Research article

First published 2017-1

Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical,visual and nutritional quality of minimally processed “Rojo Brillante” persimmons

Elena Sanchís, Milagros Mateos, María B Pérez-Gago

Food Science and Technology International

Select article: Influence of Ripening Stage at Harvest on Chilling Injury Symptoms of Persimmon cv. Rojo Brillante Stored at Different Temperatures

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Research article

First published 2005-10

Influence of Ripening Stage at Harvest on Chilling Injury Symptoms of Persimmon cv. Rojo Brillante Stored at Different Temperatures

A. Salvador, L. Arnal, A. Monterde [...]

Food Science and Technology International

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