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Transpiration in Fruits and Vegetables by ScribdTranslations is a document available to read on EtoBox.
This document presents the results of a study on the transpiration of fruits and vegetables. The study evaluated the transpiration levels of products with different structures at various temperatures and sizes. The results show that transpiration depends on internal factors such as the type of product and its composition, and on external factors such as temperature, humidity, and air velocity. Controlling transpiration is important to prolong the shelf life of post-harvest products.
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- ScribdTranslations
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- EN