Repeated treatments with acetic acid vapor during long storage preserves table grape fruit quality

Autor: Venditti T., D'’hallewin G., Dore A., Molinu M.G.

Publikováno v: 2011 CIGR Section VI International Symposium ‘Towards a Sustainable food Chain Food Process, Bioprocessing and Food Quality Management., Nantes, Francia, 18-20 Aprile 2011
info:cnr-pdr/source/autori:Venditti T., D'’hallewin G., Dore A., Molinu M.G./congresso_nome:2011 CIGR Section VI International Symposium ‘Towards a Sustainable food Chain Food Process, Bioprocessing and Food Quality Management./congresso_luogo:Nantes, Francia/congresso_data:18-20 Aprile 2011/anno:2011/pagina_da:/pagina_a:/intervallo_pagine

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::28315b2f415d957400af637a046f685c
https://publications.cnr.it/doc/122850

Effect of sodium bicarbonate heated solution on postharvest behavior and decay of a white germoplasm prune

Autor: D'’hallewin G., Venditti T., Molinu M.G., Dore A., Pani G., Ladu G., Agabbio M.

Publikováno v: 2011 CIGR Section VI International Symposium ‘Towards a Sustainable food Chain Food Process, Bioprocessing and Food Quality Management., Nantes, Francia, 18-20 Aprile 2011
info:cnr-pdr/source/autori:D'’hallewin G., Venditti T., Molinu M.G., Dore A., Pani G., Ladu G., Agabbio M./congresso_nome:2011 CIGR Section VI International Symposium ‘Towards a Sustainable food Chain Food Process, Bioprocessing and Food Quality Management./congresso_luogo:Nantes, Francia/congresso_data:18-20 Aprile 2011/anno:2011/pagina_da:/pagina_a:/intervallo_pagine

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::0f159adc8cd09208977d9fdbb7422d56
https://publications.cnr.it/doc/122851

Incremento delle proprietà nutraceutiche di uva e arance pigmentate conservate sotto ossigeno superatmosferico

Autor: Molinu M.G., Venditti T., Dore A., Palma A., D'’Aquino S., D'’hallewin G.

Publikováno v: “Sviluppo delle esportazioni di prodotti agroalimentari del Mezzogiorno”, Roma, 30 Giugno 2011
info:cnr-pdr/source/autori:Molinu M.G., Venditti T., Dore A., Palma A., D'’Aquino S., D'’hallewin G./congresso_nome:“Sviluppo delle esportazioni di prodotti agroalimentari del Mezzogiorno”/congresso_luogo:Roma/congresso_data:30 Giugno 2011/anno:2011/pagina_da:/pagina_a:/intervallo_pagine

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::5c29bd1baea3903d3abb6c4b5e58c215
https://publications.cnr.it/doc/122859

Influence of curing times on the effectiveness of treatments with acetic acid on the control of P. digitatum on lemons

Autor: Venditti, Dore, Molinu, M.G., D'’hallewin G.

Publikováno v: 63rd International Symposium on Crop Protection, pp. 737–742, Gent, Belgio, 24 Maggio 2011
info:cnr-pdr/source/autori:Venditti, T., Dore, A., Molinu, M.G., D'’hallewin G./congresso_nome:63rd International Symposium on Crop Protection/congresso_luogo:Gent, Belgio/congresso_data:24 Maggio 2011/anno:2011/pagina_da:737/pagina_a:742/intervallo_pagine:737–742

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::8ef5a9f43b38e472c733d83eafc15418
https://publications.cnr.it/doc/69170

Postharvest behaviour of five sardinian plum varieties as affected by immersion in heated sodium bicarbonate solution

Autor: Molinu M. G., Venditti T., Dore A., Agabbio M., Rosas G., D’hallewin G.

Publikováno v: Communications in agricultural and applied biological sciences 75 (2010): 753–760.
info:cnr-pdr/source/autori:Molinu M. G.; Venditti T.; Dore A.; Agabbio M.; Rosas G.; D’hallewin G./titolo:Postharvest behaviour of five sardinian plum varieties as affected by immersion in heated sodium bicarbonate solution./doi:/rivista:Communications in agricultural and applied biological sciences/anno:2010/pagina_da:753/pagina_a:760/intervallo_pagine:753–760/volume:75

Storage behaviour of 'Core', 'Core Columbu', 'Fradis' and 'Meloni' white prunes, and a black one ('Sighera') of Sardinian germplasm were evaluated following immersion for 0 (control), 15, 30, 45 or 60 sec in water at 20, 50, 55 or 60 degrees C with o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::c989546eada3c7dc01b309e13741550d
http://www.cnr.it/prodotto/i/69126