Enzymatic profile of blackberries stored under different temperatures cooling
At low temperatures is the most important factor in reducing the deterioration and maximizing the life of the blackberry. The cold storage slows physiological processes such as respiration and the production of vital heat, leading to senescence of fruits. The aim of this study was to evaluate the be...
| Principais autores: | Pires, Caroline Roberta Freitas, Lima, Juliana Pinto, Elias, Heloísa Helena Siqueira, Souza, Marcos Gomes, Lima, Luiz Carlos Oliveira |
|---|---|
| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3521 |
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