Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Errki Kaukovirta"'
Publikováno v:
Journal of Vegetable Crop Production. 3:17-27
Mature green tomatoes (Lycopersicon esculentum Mill. cv. Vibelco) were immersed in 38°, 42°, 46°, 50° and 54°C water for 30, 60 and 90 min. prior to storage at 2°C for 2, 4 and 6 weeks. Control fruit were immersed in 20°C water. Hot-water-trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::848a1bdad01300a991b7f68b7dc9a1f9
https://doi.org/10.1300/j068v03n02_04
https://doi.org/10.1300/j068v03n02_04
Publikováno v:
Acta Horticulturae. :473-480
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4f23c06e10c48951cb53c76d091534b
https://doi.org/10.17660/actahortic.1996.429.60
https://doi.org/10.17660/actahortic.1996.429.60
Publikováno v:
Acta Horticulturae. :209-214
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d041b08878ca4c669f5e7edea8dc541
https://doi.org/10.17660/actahortic.1995.412.24
https://doi.org/10.17660/actahortic.1995.412.24
Publikováno v:
HortScience. 33:544c-544
Both external and internal quality of fruits such as tomatoes can be evaluated by different methods, but all most all of the methods are destructive. For this reason, there is a need to reassess some of the alternative techniques. Nondestructive qual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::131590ee8c775dedcd9b992defb93bd7
https://doi.org/10.21273/hortsci.33.3.544c
https://doi.org/10.21273/hortsci.33.3.544c
Publikováno v:
HortScience. 31:642b-642
Mature green tomatoes (cv. Vibelco) were stored at 2°C for 2, 3, and 4 weeks. Intermittent warming treatments for 12, 24, and 36 hours at 24°C were applied at the end of every week. Control Fruit were held continuously at 2°C. All fruit were subje
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05811325ea74600866ffc0d92bcdb54b
https://doi.org/10.21273/hortsci.31.4.642b
https://doi.org/10.21273/hortsci.31.4.642b
Publikováno v:
HortScience. 31:599c-599
Hot water treatment at 38, 42, 46, 50, and 54 °C for 30 60 and 90 minutes were applied to mature green tomatoes before storing at 2°C for 2, 4 and 6 weeks. Control fruit were treated at 20°C water. After storage all fruit were held at 20°C for 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bd75e1fb28c77606a5fd30c89568d7d
https://doi.org/10.21273/hortsci.31.4.599c
https://doi.org/10.21273/hortsci.31.4.599c