00948nam a2200289 a 450000100080000000500110000800800410001910000170006024501070007726001260018430000110031050000120032152001130033365000100044665000130045665000170046965000180048665000140050465300190051865300150053765300140055270000160056670000200058270000170060270000170061970000220063615431102019-10-23       2008    bl uuuu     u00u1 u    #d1 aEDAGI, F. K.  aEffect of ripening stage on on astringency removal from "Rama Forte" persimmon.h[electronic resource]  aIn: INTERNATIONAL SYMPOSIUM ON PERSIMMON, 4., 2008, Firenze. Book of abstracts and scientific program. [S.l.]: ISHSc2008  ap. 85.  aResumo.  aRipening stage is one of the most important factors that influence astringency removal from persimmon fruit.  aCaqui  aColheita  aFruticultura  aPós-Colheita  aQualidade  aAdstringência  aRama Forte  aRemoção1 aSESTARI, I.1 aTERRA, F. A. M.1 aCHIOU, D. G.1 aKLUGE, R. A.1 aANTONIOLLI, L. R.