|
|
|
|
|
E.C. Bombelli, Eduardo R. Wright
Pág. 167 - 172
The effect of potassium bicarbonate (KHCO3) on tomato fruit quality during storage was evaluated. Fruit was dipped in 1 or 2% KHCO3 for 2 min or 3% KHCO3 for 4 min at 25°C. Control fruit was dipped in distilled water. Overall fruit deterioration, weight ...
ver más
|
|
|
|
|