Zobrazeno 1 - 10
of 196
pro vyhledávání: '"Alejandra Salvador"'
Publikováno v:
Agronomy, Vol 14, Iss 1, p 113 (2024)
This study evaluates mineral concentrations, biocomponents contents and fruit quality attributes in ‘Rojo Brillante’ persimmon grown under organic and conventional managements. During two seasons, the concentrations of nitrogen (N), phosphorus (P
Externí odkaz:
https://doaj.org/article/8993a2a44a7e47a9858a4078b63837ea
Publikováno v:
HortScience, Vol 55, Iss 11, Pp 1766-1771 (2020)
Persimmon cultivation has significantly grown in the Mediterranean Region in recent years. The production concentrates mainly in three astringent cultivars: Kaki Tipo in Italy, Triumph in Israel, and Rojo Brillante in Spain. Therefore, the varietal r
Externí odkaz:
https://doaj.org/article/c8c9dfd5d7ee48a2bf9efb6a2a892e8f
Autor:
Magda Andréia Tessmer, Bruno Geraldelli Ribeiro, Ricardo Alfredo Kluge, Alejandra Salvador, Beatriz Appezzato-da-Glória
Publikováno v:
Plants, Vol 12, Iss 2, p 293 (2023)
The epidermis and cuticle play an important role in reducing dehydration and protecting the cashew pseudofruit in both the production environment and the postharvest stage. This study analyzes the alterations on the epidermis and cuticle of CCP 76 ca
Externí odkaz:
https://doaj.org/article/d2d522e7d97e409ca2023834068ffc47
Autor:
Nariane Q. Vilhena, Magda Andréia Tessmer, Isabel Hernando, Ricardo Alfredo Kluge, Amparo Quiles, Alejandra Salvador
Publikováno v:
Agronomy, Vol 12, Iss 10, p 2464 (2022)
Persimmon cv. Giombo is astringent at harvest and must be subjected to astringency removal treatment. To date, the most widespread treatment for this variety involves applying ethanol instead of high CO2 concentrations, which is the usual treatment w
Externí odkaz:
https://doaj.org/article/412c2ce144514d5692d8e87fe6b97d79
Publikováno v:
Horticulturae, Vol 8, Iss 5, p 350 (2022)
This study investigated the effect of preharvest 1-MCP treatment on maintaining ‘Rojo Brillante’ persimmon firmness. Early in the season, preharvest 1-MCP was applied 1, 7 and 10 days after ethephon treatment. The fruit firmness was evaluated dur
Externí odkaz:
https://doaj.org/article/006f9d123c344496b472a377d89351c4
Autor:
Nariane Q. Vilhena, Amparo Quiles, Rebeca Gil, Empar Llorca, Paula Fernández-Serrano, Mario Vendrell, Alejandra Salvador
Publikováno v:
Horticulturae, Vol 8, Iss 2, p 140 (2022)
Today, the ‘Rojo Brillante’ persimmons undergoing prolonged storage are treated with giberellic acid, which allows the delay of the harvesting to November-December. Although during this period the fruit maintained high commercial firmness, practi
Externí odkaz:
https://doaj.org/article/e2275e49b1a24143aad1c0a4e63b8010
Autor:
Nariane Q. Vilhena, Ana Quiñones, Isabel Rodríguez, Rebeca Gil, Paula Fernández-Serrano, Alejandra Salvador
Publikováno v:
Agronomy, Vol 12, Iss 2, p 237 (2022)
This study aimed to evaluate the concentrations of the main macroelements in leaves and fruit grown following organic and conventional practices, and to relate them to physico-chemical parameters during commercial fruit harvests. Three samplings were
Externí odkaz:
https://doaj.org/article/58e8ec1fe5b54c3b862514cc823ca7fd
Publikováno v:
Foods, Vol 10, Iss 3, p 647 (2021)
Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra c
Externí odkaz:
https://doaj.org/article/552efcc9c490430ebd41cc1fafb6c4ec
Publikováno v:
Agronomy, Vol 10, Iss 9, p 1350 (2020)
This study reports the influence of eight rootstocks (‘Carrizo’ (CC), ‘C-35’ (C35) ‘Cleopatra’ (CL), ‘Volkameriana’ (VK), ‘Macrophylla’ (M), ‘Forner-Alcaide 5’ (FA5), ‘Forner-Alcaide 13’ (FA13) and ‘Forner-Alcaide V17’
Externí odkaz:
https://doaj.org/article/7e6342c5ffd646b8adee127878c10c70
Publikováno v:
Foods, Vol 9, Iss 7, p 870 (2020)
The physico-chemical and microstructural changes of “Rojo Brillante” persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at wh
Externí odkaz:
https://doaj.org/article/47785e5560c54c0aaf96ec7cadda9af5