Thermal treatment in lychee color maintenance/Tratamento termico na manutencao da coloracao de lichias

The objective of the work was to evaluate the influence of the thermal treatment in the color of lychee fruits. The fruits were treated by 0; 5; 10; 15; 20 and 25 minutes of water immersion at 45°C, packaged in expanded polystyrene trays and film of polyvinyl chloride 0.020mm, stored in B.O.D. at 5°...

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Veröffentlicht in:	Revista Brasileira de fruticultura 2010-03, Vol.32 (1), p.67
Hauptverfasser:	De Souza, Angela Vacaro, Vieites, Rogerio Lopes, Kohatsu, Douglas Seijum, Lima, Giuseppina Pace Pereira
Format:	Artikel
Sprache:	spa
Online-Zugang:	Volltext
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