Summer-pruning and preharvest calcium chloride sprays affect storability and low temperature breakdown incidence in kiwifruit
- Author
- GERASOPOULOS, Dimitrios1 ; DROGOUDI, Pavlina D2
[1] Aristotle University of Thessaloniki, Department of Agriculture, Sector of Food Science and Technology, Laboratory of Food Processing and Engineering, 54 124 Thessaloniki, Greece
[2] National Agricultural Research Foundation, Pomology Institute, R.R. Naoussas 36, 59200 Naoussa, Greece - Source
Postharvest biology and technology. 2005, Vol 36, Num 3, pp 303-308, 6 p ; ref : 19 ref
- ISSN
- 0925-5214
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Elsevier Science, New York, NY
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Basse température Calcium chlorure Conservation aliment Incidence Kiwi(fruit) Fruit
- Keyword (en)
- Low temperature Calcium chloride Food preservation Incidence Kiwi(fruit) Fruit
- Keyword (es)
- Baja temperatura Calcio cloruro Conservación alimento Incidencia Kiwi(fruta) Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16851966
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.postharvbio.2005.01.005 
https://dx.doi.org/10.1016/j.postharvbio.2005.01.005
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