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                             12 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Detection of early apple bruises using pulsed-phase thermography Baranowski, Piotr
2009
53 3 p. 91-100
10 p.
artikel
2 Editorial Board 2009
53 3 p. CO2-
1 p.
artikel
3 Effect of salicylic acid treatment on reducing chilling injury in stored pomegranates Sayyari, M.
2009
53 3 p. 152-154
3 p.
artikel
4 Essential oil amended coatings as alternatives to synthetic fungicides in citrus postharvest management du Plooy, Wilma
2009
53 3 p. 117-122
6 p.
artikel
5 Essential oils and silver nanoparticles (SNP) as novel agents to extend vase-life of gerbera (Gerbera jamesonii cv. ‘Dune’) flowers Solgi, Mousa
2009
53 3 p. 155-158
4 p.
artikel
6 Extended low-temperature shipping adversely affects rind colour of ‘Palmer Navel’ sweet orange [Citrus sinensis (L.) Osb.] due to carotenoid degradation but can partially be mitigated by optimising post-shipping holding temperature Van Wyk, Angelique A.
2009
53 3 p. 109-116
8 p.
artikel
7 Identification of differentially expressed genes from cherry tomato fruit (Lycopersicon esculentum) after application of the biological control yeast Cryptococcus laurentii Jiang, Feng
2009
53 3 p. 131-137
7 p.
artikel
8 Postharvest nitric oxide fumigation delays fruit ripening and alleviates chilling injury during cold storage of Japanese plums (Prunus salicina Lindell) Singh, S.P.
2009
53 3 p. 101-108
8 p.
artikel
9 Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products Cabezas-Serrano, Ana B.
2009
53 3 p. 138-144
7 p.
artikel
10 The biocontrol of postharvest disease (Botryodiplodia theobromae) of guava (Psidium guajava L.) by the application of yeast strains Mohamed, Hashem
2009
53 3 p. 123-130
8 p.
artikel
11 Use of calcium lactate to improve structure of “Flor de Invierno” fresh-cut pears Alandes, L.
2009
53 3 p. 145-151
7 p.
artikel
12 Volume Contents 2009
53 3 p. I-II
nvt p.
artikel
                             12 gevonden resultaten
 
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