Water Loss

Water Loss is a postharvest physiological process in which harvested plant produce loses water to the surrounding environment primarily through transpiration and surface evaporation, resulting in reduced mass, shriveling, and deterioration of visual and textural quality.

4.3K

Publications

221.3K

Citations

11.6K

Authors

2.6K

Institutions

Publications per year

2017–2026

781

Authors

11.6K

  1. TR
    Thomas R. Sinclair

    University of Florida, United States

    23 publications · 2.5K citations

    19

    h-index

  2. PJ
    Paul J. Kramer

    Duke University, United States

    15 publications · 1.1K citations

    15

    h-index

  3. WJ
    W. J. Davies

    Lancaster University, United Kingdom

    15 publications · 876 citations

    15

    h-index

  4. AN
    Andrea Nardini

    University of Trieste, Italy

    14 publications · 931 citations

    14

    h-index

  5. FC
    Frederick C. Meinzer

    Pacific Northwest Research Station, United States

    14 publications · 1.9K citations

    14

    h-index

1–5 of 11.6K

Venues

  1. Journal of Food Engineering

    74 publications · 6.4K citations

    49

    h-index

  2. Journal of Experimental Botany

    JXB · 101 publications · 7.4K citations

    48

    h-index

  3. Plant Cell & Environment

    83 publications · 7.2K citations

    48

    h-index

  4. PLANT PHYSIOLOGY

    98 publications · 7.3K citations

    48

    h-index

  5. Desalination

    116 publications · 5.6K citations

    41

    h-index

1–5