Physiological changes of 'Rojo Brillante' persimmon during commercial maturity

Acta Horticulturae

Volumn 833, Issue , 2009, Pages 257-262

  Besada, C ^a   Arnal, L ^a   Salvador, A ^a  

^a INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

Author keywords

Astringency; Color; Firmness; Harvest; Maturity; Stages

Indexed keywords

DIOSPYROS;

EID: 75649112227     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2009.833.41     Document Type: Conference Paper

References (12)

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9. Salvador, A., Arnal, L., Monterde, A. and Martínez-Jávega, J.M. 2005. Influence of ripening stage at harvest on chilling injury symptoms of persimmon cv. 'Rojo Brillante' stored at different temperatures. Food Sci. Technol. Intl. 11:359-365.
10. Salvador, A., Cuquerella, J., Martínez-Jávega, J.M., Monterde, A. and Navarro, P. 2004b. 1-MCP preserves the firmness of stored persimmon 'Rojo Brillante'. J. Food Sci. 69:69-73.
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