Browsing Articles publicats (Tecnologia dels Aliments) by Subject "heat shock"
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Insights into olive fruit surface functions: a comparison of cuticular composition, water permeability, and surface topography in nine cultivars during maturation
(Frontiers Media, 2019-10-25)Olive (Olea europaea L.) growing has outstanding economic relevance in Spain, the main olive oil producer and exporter in the world. Fruit skin properties are very relevant for fruit and oil quality, water loss, and ... -
Postharvest heat and CO2 shocks induce changes in cuticle composition and cuticle-related gene expression in 'October Sun' peach fruit
(Elsevier, 2019)Fruit cuticles influence greatly postharvest quality of produce. Yet, few published studies have addressed changes in cuticle composition and related gene expression from a postharvest perspective, particularly for fruit ... -
Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
(Elsevier, 2020-08-04)The production of olive (Olea europaea L.) is very important economically in many areas of the world, and particularly in countries around the Mediterranean basin. Ripening-associated modifications in cell wall composition ...