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Three groups of carambola fruits (Averrhoa carambola L.) were stored at 2 and 10 degrees C (85-90% relative humidity). The major physicochemical, physiological, and enzymatic responses of fruit were(More)
BACKGROUND Grapes grown in warm weather do not develop a desirable red color and require the use of products to enhance berry color. Pectin-derived oligosaccharides (PDOs) have been shown to have a(More)
BACKGROUND This study proposes the use of volatile sulfur compounds derived from garlic (Allium sativum) extracts applied via gas for the control of Botrytis cinerea, which causes post-harvest(More)
Angiotensin I-converting enzyme inhibitory (ACEI) activity was evaluated and compared in <3 KDa water-soluble extracts (WSE) isolated from milk fermented by wild and commercial starter culture(More)
BACKGROUND Cymbopogon citratus and Allium cepa essential oils (EOs) are rich in terpenes and sulfur compounds respectively, both with antibacterial activity and different cell targets, supporting the(More)
BACKGROUND Gaseous fumigants are commonly employed to control fungal decay of cold-stored grapes. So far it is not clear if these fumigants, besides the direct interaction against fungal structures,(More)
Zucchini fruits were subjected to 2.5 or 10 degrees C for 16d, followed by transfer to 20 degrees C for 24h in order to evaluate the relationship between ripening pattern, measured as CO(2) evolution(More)