Aroma of Manggo Fruit: Biosynthesis and Postharvest Technology
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Bester Preis: Fr. 35.68 (€ 36.46)¹ (vom 24.11.2019)1
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Aroma of Manggo Fruit: Biosynthesis and Postharvest Technology (2015)
DE PB NW RP
ISBN: 9783659684449 bzw. 3659684449, in Deutsch, LAP Lambert Academic Publishing Mrz 2015, Taschenbuch, neu, Nachdruck.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
This item is printed on demand - Print on Demand Titel. Neuware - Aroma is one of the important quality attributes of mango fruit. Fruit maturity at harvest, temperature during ripening, and composition of atmosphere in CA storage as well as duration of the storage strongly influenced biosynthesis of aroma volatile compounds in mango fruit as well as other quality attributes. Harvesting the fruit at appropriate maturity and then ripening at appropriate temperature will result in better quality of mango fruit. Some evident from this study revealed that exogenous application of ethephon or methyl jasmonate significantly increased production of aroma volatile compounds of mango fruit. Therefore, it is possible to enhance the production of aroma volatiles of mango fruit by exogenous application of ethephon and methyl jasmonate, which are safe for foods. CA storage can be used to extend the shelf life of mango without significant loss of aroma volatile compounds and other quality attributes. 252 pp. Englisch.
This item is printed on demand - Print on Demand Titel. Neuware - Aroma is one of the important quality attributes of mango fruit. Fruit maturity at harvest, temperature during ripening, and composition of atmosphere in CA storage as well as duration of the storage strongly influenced biosynthesis of aroma volatile compounds in mango fruit as well as other quality attributes. Harvesting the fruit at appropriate maturity and then ripening at appropriate temperature will result in better quality of mango fruit. Some evident from this study revealed that exogenous application of ethephon or methyl jasmonate significantly increased production of aroma volatile compounds of mango fruit. Therefore, it is possible to enhance the production of aroma volatiles of mango fruit by exogenous application of ethephon and methyl jasmonate, which are safe for foods. CA storage can be used to extend the shelf life of mango without significant loss of aroma volatile compounds and other quality attributes. 252 pp. Englisch.
2
Aroma of Manggo Fruit: Biosynthesis and Postharvest Technology
DE NW
ISBN: 9783659684449 bzw. 3659684449, in Deutsch, neu.
Lieferung aus: Deutschland, zzgl. Versandkosten.
Aroma is one of the important quality attributes of mango fruit. Fruit maturity at harvest, temperature during ripening, and composition of atmosphere in CA storage as well as duration of the storage strongly influenced biosynthesis of aroma volatile compounds in mango fruit as well as other quality attributes. Harvesting the fruit at appropriate maturity and then ripening at appropriate temperature will result in better quality of mango fruit. Some evident from this study revealed that exogenous application of ethephon or methyl jasmonate significantly increased production of aroma volatile compounds of mango fruit. Therefore, it is possible to enhance the production of aroma volatiles of mango fruit by exogenous application of ethephon and methyl jasmonate, which are safe for foods. CA storage can be used to extend the shelf life of mango without significant loss of aroma volatile compounds and other quality attributes.
Aroma is one of the important quality attributes of mango fruit. Fruit maturity at harvest, temperature during ripening, and composition of atmosphere in CA storage as well as duration of the storage strongly influenced biosynthesis of aroma volatile compounds in mango fruit as well as other quality attributes. Harvesting the fruit at appropriate maturity and then ripening at appropriate temperature will result in better quality of mango fruit. Some evident from this study revealed that exogenous application of ethephon or methyl jasmonate significantly increased production of aroma volatile compounds of mango fruit. Therefore, it is possible to enhance the production of aroma volatiles of mango fruit by exogenous application of ethephon and methyl jasmonate, which are safe for foods. CA storage can be used to extend the shelf life of mango without significant loss of aroma volatile compounds and other quality attributes.
3
Aroma of Manggo Fruit: Biosynthesis and Postharvest Technology
~EN NW AB
ISBN: 9783659684449 bzw. 3659684449, vermutlich in Englisch, neu, Hörbuch.
Lieferung aus: Österreich, Lieferzeit: 5 Tage, zzgl. Versandkosten.
Aroma is one of the important quality attributes of mango fruit. Fruit maturity at harvest, temperature during ripening, and composition of atmosphere in CA storage as well as duration of the storage strongly influenced biosynthesis of aroma volatile compounds in mango fruit as well as other quality attributes. Harvesting the fruit at appropriate maturity and then ripening at appropriate temperature will result in better quality of mango fruit. Some evident from this study revealed that exogenous application of ethephon or methyl jasmonate significantly increased production of aroma volatile compounds of mango fruit. Therefore, it is possible to enhance the production of aroma volatiles of mango fruit by exogenous application of ethephon and methyl jasmonate, which are safe for foods. CA storage can be used to extend the shelf life of mango without significant loss of aroma volatile compounds and other quality attributes.
Aroma is one of the important quality attributes of mango fruit. Fruit maturity at harvest, temperature during ripening, and composition of atmosphere in CA storage as well as duration of the storage strongly influenced biosynthesis of aroma volatile compounds in mango fruit as well as other quality attributes. Harvesting the fruit at appropriate maturity and then ripening at appropriate temperature will result in better quality of mango fruit. Some evident from this study revealed that exogenous application of ethephon or methyl jasmonate significantly increased production of aroma volatile compounds of mango fruit. Therefore, it is possible to enhance the production of aroma volatiles of mango fruit by exogenous application of ethephon and methyl jasmonate, which are safe for foods. CA storage can be used to extend the shelf life of mango without significant loss of aroma volatile compounds and other quality attributes.
4
Aroma of Manggo Fruit: Biosynthesis and Postharvest Technology
~EN PB NW
ISBN: 9783659684449 bzw. 3659684449, vermutlich in Englisch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Aroma of Manggo Fruit: Biosynthesis and Postharvest Technology: Aroma is one of the important quality attributes of mango fruit. Fruit maturity at harvest, temperature during ripening, and composition of atmosphere in CA storage as well as duration of the storage strongly influenced biosynthesis of aroma volatile compounds in mango fruit as well as other quality attributes. Harvesting the fruit at appropriate maturity and then ripening at appropriate temperature will result in better quality of mango fruit. Some evident from this study revealed that exogenous application of ethephon or methyl jasmonate significantly increased production of aroma volatile compounds of mango fruit. Therefore, it is possible to enhance the production of aroma volatiles of mango fruit by exogenous application of ethephon and methyl jasmonate, which are safe for foods. CA storage can be used to extend the shelf life of mango without significant loss of aroma volatile compounds and other quality attributes. Englisch, Taschenbuch.
Aroma of Manggo Fruit: Biosynthesis and Postharvest Technology: Aroma is one of the important quality attributes of mango fruit. Fruit maturity at harvest, temperature during ripening, and composition of atmosphere in CA storage as well as duration of the storage strongly influenced biosynthesis of aroma volatile compounds in mango fruit as well as other quality attributes. Harvesting the fruit at appropriate maturity and then ripening at appropriate temperature will result in better quality of mango fruit. Some evident from this study revealed that exogenous application of ethephon or methyl jasmonate significantly increased production of aroma volatile compounds of mango fruit. Therefore, it is possible to enhance the production of aroma volatiles of mango fruit by exogenous application of ethephon and methyl jasmonate, which are safe for foods. CA storage can be used to extend the shelf life of mango without significant loss of aroma volatile compounds and other quality attributes. Englisch, Taschenbuch.
5
Aroma of Manggo Fruit: Biosynthesis and Postharvest Technology
~EN PB NW
ISBN: 3659684449 bzw. 9783659684449, vermutlich in Englisch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
6
Aroma of Manggo Fruit: Biosynthesis and Postharvest Technology
EN NW
ISBN: 9783659684449 bzw. 3659684449, in Englisch, OmniScriptum GmbH & Co. KG, OmniScriptum GmbH & Co. KG, OmniScriptum GmbH & Co. KG, neu.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Free Shipping on eligible orders over $25.
Lalel Herianus Justhianus D,Paperback, English-language edition, Pub by OmniScriptum GmbH & Co. KG.
Lalel Herianus Justhianus D,Paperback, English-language edition, Pub by OmniScriptum GmbH & Co. KG.
8
Aroma of Manggo Fruit: Biosynthesis and Postharves (2015)
~EN PB NW
ISBN: 9783659684449 bzw. 3659684449, vermutlich in Englisch, Taschenbuch, neu.
Lieferung aus: Deutschland, Next Day, Versandkostenfrei.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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