Magda Andréia Tessmer

Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars

Magda Andréia Tessmer, Cristina Besada, Isabel Hernando et al. · Postharvest Biology and Technology · 2016 · 64 citations · Full text

Persimmon Fruits, Microstructural Changes, Non-astringent Cultivars +5

The accumulation of tannins during the development of ‘Giombo’ and ‘Fuyu’ persimmon fruits

Magda Andréia Tessmer, Ricardo Alfredo Kluge, Beatriz Appezzato‐da‐Glória · Scientia Horticulturae · 2014 · 47 citations

Food Chemistry, Agricultural Chemistry, Engineering +8

Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: Storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury

Magda Andréia Tessmer, Beatriz Appezzato‐da‐Glória, Ricardo Alfredo Kluge · Scientia Horticulturae · 2019 · 33 citations

Storage Temperatures, Food Preservation, Food Processing +6

Influence of growing sites and physicochemical features on the incidence of lenticel breakdown in ‘Gala’ and ‘Galaxy’ apples

Magda Andréia Tessmer, Beatriz Appezzato‐da‐Glória, L. R. Antoniolli · Scientia Horticulturae · 2016 · 20 citations

Food Chemistry, Engineering, Lenticel Breakdown +12

Quality of mini tomatoes harvested at two maturity stages and kept chilled in three packages

Vanessa Cristina Caron, Magda Andréia Tessmer, Simone da Costa Mello et al. · Horticultura Brasileira · 2013 · 18 citations · Full text

Nutrition, Food Packaging, Botany +17