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Apple Fruit Immersion Effect

Apple Fruit Immersion Effect

Juan Manuel Soto Parra / Nubia Guadalupe Torres Beltrán / Rosa María Yáñez Muñoz

54,12 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786207887323
54,12 €
IVA incluido
Disponible

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Sobre IBD

The ’Golden Delicious’ apple, due to its epicarp with thin cuticle properties and high presence of lenticels, is sensitive to water loss and wilting in its different ripening stages, being more susceptible in cold storage (Cepeda, et al, 2014). In this sense, it is necessary to improve the apple production chain, since a good postharvest management generates a reduction in fruit loss, for this reason the present research focuses on the contribution of a new postharvest scheme in the apple region, with the objective of implementing the applications and balance of cations such as: potassium, calcium, magnesium and sodium in apple trees ̍Golden Delicious ̍ using the fruit immersion technique.

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