Evaluation and modeling of changes in shelf life, firmness and color of ‘Hass’ avocado depending on storage temperature

Changes in cell wall pectins and their relation to postharvest mesocarp softening of “Hass” avocados ( Persea americana Mill.)

(2018) Bruno G. Defilippi et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Color Kinetics During Ripening of Indian Mangoes

(2016) Vijayram Eyarkai Nambi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination

(2016) Stella Nannyonga et al.   JOURNAL OF FOOD ENGINEERING

Development of an equilibrium modified atmosphere packaging (EMAP) for feijoa fruits and modeling firmness and color evolution

(2016) Diego A. Castellanos et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Improvement in fresh fruit and vegetable logistics quality: berry logistics field studies

(2014) M. C. do Nascimento Nunes et al.   PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES

Effect of harvest date and ripening degree on quality and shelf life of Hass avocado in Mexico

(2010) Jorge A. Osuna-García et al.   Fruits

Characterization of chlorophyll degradation in banana and plantain during ripening at high temperature

(2008) X YANG et al.   FOOD CHEMISTRY

EFFECT OF PECTIN-BASED COATING ON THE KINETICS OF QUALITY CHANGE ASSOCIATED WITH STORED AVOCADOS

(2008) N. MAFTOONAZAD et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Modelling the transient effect of 1-MCP on ‘Hass’ avocado softening: A Mexican comparative study

(2008) Salvador Ochoa-Ascencio et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Cell wall modifications during fruit ripening: when a fruit is not the fruit

(2007) L GOULAO et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY