Open AccessQUALITY OF CARAMBOLA (Averrhoa carambola L.) FRUITS HARVESTED AT FOUR STAGES OF MATURITY
Author(s) -
Jorge SillerCepeda,
Manuel Alonzo Báez-Sañudo,
R. GarcíaEstrada,
Evelia Araiza-Lizarde
Publication year - 2004
Publication title -
revista chapingo serie horticultura
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 9
eISSN - 2007-4034
pISSN - 1027-152X
DOI - 10.5154/r.rchsh.2002.07.040
Subject(s) - titratable acid , flesh , averrhoa carambola , ripening , orange (colour) , brix , horticulture , maturity (psychological) , postharvest , chemistry , botany , biology , food science , sugar , psychology , developmental psychology
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom