Eco-Friendly Technology for Postharvest Produce Quality 2016
DOI: 10.1016/b978-0-12-804313-4.00001-3
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Cited by 2 publications
(2 citation statements)
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“…The higher SS contents and pH of the fruit harvested in October might be related to the temperature of the production environment, which interferes in fruit composition (Musacchi & Serra, 2018). The accumulation of SS increases as environmental temperature increases, as long as it does not exceed 30°C (Kullaj, 2016). In present work, the temperatures Pesq.…”
Section: Resultsmentioning
confidence: 67%
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“…The higher SS contents and pH of the fruit harvested in October might be related to the temperature of the production environment, which interferes in fruit composition (Musacchi & Serra, 2018). The accumulation of SS increases as environmental temperature increases, as long as it does not exceed 30°C (Kullaj, 2016). In present work, the temperatures Pesq.…”
Section: Resultsmentioning
confidence: 67%
“…During fruit maturation, temperature also has a strong influence on the concentration of organic acids (Kullaj, 2016). In addition to increasing fruit respiration, which consumes organic acids as a substrate, higher temperatures also increase the activities of the malic enzyme, decarboxylating malic acid and pyruvate (Costa et al, 2012).…”
Section: Resultsmentioning
confidence: 99%