Ficha Nuevas estrategias naturales para reducir las fisiopatías de postcosecha de fruta de pepita

Uno de los problemas más importantes del sector de la fruticultura, es la conservación en cámara frigorífica de algunas variedades de pera y manzana susceptibles a los problemas de escaldado superficial. La principal consecuencia del escaldado es el deterioro de la apariencia y el valor de mercado de la fruta, por lo que la fruta únicamente pasa a considerarse apta para ser utilizada en procesos industriales. Por ello, se propuso una colaboración con una gran empresa del sector frutícola (COOPERATIVA DE SAN DOMENECH), y una de las principales empresas de producción de productos ecológicos para el control de enfermedades (ALTINCO), acompañados del IRTA y el DBA (Universidad de Lleida), para poder estudiar una estrategia conjunta en campo y en poscosecha para mejorar los parámetros que más pueden influir en el escaldado, con la utilización de productos naturales.

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Detail príspevku

Umiestnenie
  • Spain
Autori
  • Francesc Clarisó Guasch
Účel
  • Communication
  • Dissemination
Typ súboru
Document
Veľkosť súboru
85 kB
Vytvorené dňa
01-09-2017
Jazyk pôvodu
Spanish
Licencia
CC BY

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