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Water loss in table grapes: model development and validation under dynamic storage conditions

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Academic year: 2019

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Table grapes (Vitis Vinifera L. cv. Crimson Seedless) were  harvested, prepared and packed from a farm in Petrolina  (PE, Brazil) in September and Dctober 2016 on the commercial  stage of maturity (17.8% and 20.5% in soluble solid content (SSC),  respectiv
Figure 1 shows the weight loss of grapes during storage at  approximately 50% RH in three different temperatures (SC1-R2,  SC2-R2 and SC3-R2)
Table 2. Estimated parameters of the mathematical model (Equation 3),  where k i  is the mass transfer coefficient (g h -1  kg -1 ) and a is the overall  effect of temperature coefficient (°C -1 ), standard error (SE) of the  estimation and determination c
Figure 4. Transpiration rates (TR; g h -1  kg -1 ) and normalized weight  with respect to the initial weight (M/M i ) of table grapes exposed to  cooling delays periods (24, 48 and 72 h) and continuous refrigeration  (0 h)

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