L. Arnal

Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’

Alejandra Salvador, L. Arnal, Cristina Besada et al. · Postharvest Biology and Technology · 2007 · 184 citations

Engineering, Botany, Deastringency Treatment +8

Reduction of chilling injury symptoms in persimmon fruit cv. ‘Rojo Brillante’ by 1-MCP

Alejandra Salvador, L. Arnal, Adela Monterde et al. · Postharvest Biology and Technology · 2004 · 132 citations

Engineering, Agricultural Economics, Horticultural Science +11

Removing Astringency by Carbon Dioxide and Nitrogen‐Enriched Atmospheres in Persimmon Fruit cv. “Rojo brillante”

L. Arnal, M.A. del Río · Journal of Food Science · 2003 · 105 citations

Food Chemistry, Carbon Dioxide, Nitrogen‐enriched Atmospheres +15

Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki, L.) cv. Rojo Brillante

L. Arnal, M.A. del Río · Food Science and Technology International · 2004 · 78 citations

Food Chemistry, Shelf Life, Engineering +15

Effect of Ozone on Postharvest Quality of Persimmon

Alejandra Salvador, Isabel Abad, L. Arnal et al. · Journal of Food Science · 2006 · 61 citations

Flesh Softening, Agricultural Economics, Food Preservation +12