Gustavo Alberto Polenta

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In recent years, heat treatment has been used to prevent the development of chilling injury in fruits and vegetables. The acquired tolerance to chilling seen in treated fruit is related to the accumulation of heat shock proteins (HSPs). The positive effect of heat treatment has generally been verified for only a narrow range of treatment intensities and(More)
BACKGROUND Postharvest application of fungicide prochloraz and hot-water dip are commercially practiced to control postharvest diseases in mangoes. Owing to the increasing consumer demand for organically produced fruit, the search for natural environmentally friendly alternative products and processes has become important for the fruit industry. This study(More)
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