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List of works by María Laura Lemoine

Benzyl-aminopurine (BAP) treatments delay cell wall degradation and softening, improving quality maintenance of refrigerated summer squash

Combined use of mild heat treatment and refrigeration to extend the postharvest life of organic pepper sticks, as affected by fruit maturity stage

Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. Italica)

Effect of time of day for harvest and postharvest treatments on the sugar metabolism of broccoli (Brassica oleracea var. italica)

article by Héctor Joaquín Hasperué et al published 25 February 2014 in Agricultural and Food Science

Harvest date affects purple eggplant quality and postharvest life

article by Lucía Valerga et al published 8 June 2020 in International Journal of Vegetable Science

Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage

Influence of a combined hot air and UV-C treatment on quality parameters of fresh-cut broccoli florets at 0 °C

Influence of combined hot air and UV-C treatment on the antioxidant system of minimally processed broccoli (Brassica oleracea L. var. Italica)

Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)

article published in 2007

Micro-structural and quality changes in growing dark-purple eggplant (solanum melongena L.) as affected by the harvest season

Postharvest senescence of florets from primary and secondary broccoli inflorescences

Role of UV-B irradiation dose and intensity on color retention and antioxidant elicitation in broccoli florets ( Brassica oleracea var. Italica )

Study and comparison of different drying processes for dehydration of raspberries

The plant age influences eggplant fruit growth, metabolic activity, texture and shelf-life

article published in 2020

UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper

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