Now showing items 1-2 of 2
Fenólicos totais, polifenoloxidade e coloração em abacate ‘fuerte’ submetido a hidrotermia
(Revista Iberoamericana de Tecnologia Postcosecha, 2011) [Artigo]
Avocado is a fruit highly perishable with limitations to the processing and subsequent storage, mainlydue to the fast pulp darkening. The objective of this research was to evaluate the hydrothermaltreatment effect, in ...
Qualidade pós-colheita de abacate 'fuerte' submetido ao condicionamento hidrotérmico
(Revista Iberoamericana de Tecnologia Postcosecha, 2014) [Artigo]
Fuerte' avocado stands out for his nutritional value being well accept at external market, however it is highly perishable fruit. The aim of this work was evaluate the effect of hydrothermal treatment in the postharvest ...