date:Sep 05, 2013
ively affected by microwave treatments, even the scientists observed a delay in fruit softening. However, an internal damage was detected around the stone, especially in the smallest fruit, in which high temperatures were reached at the end of the selected microwave treatments.
Table - Brown rot reduction, internal and external temperature at the end of microwave treatments at different powers and exposure times in Big Top nectarines artificially inoculated with Monilinia fructicola at 103 coni