Abstract:High demand for fresh fruit and vegetables requires the implementation of techniques to extend the shelf life of these highly perishable products. A widely used method for this purpose is the refrigeration; however, it is known that most of the vegetables preserved in this way evidence chilling injury signs during storage. Eggplants cv C029 recently harvested were stored at 13°C packed into low-density polyethylene bags either with perforations (PPB), vacuum packaged (VPB), or unpacked during 5, 10, 15… Show more
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