Palavra-chave: TOMATO

SENSORIAL ANLYSIS TOMATO SEVERE RUGOSE VIRUS REYNOLDS NUMBER GERMINATION DEHIDRATION/IMPREGNATION STATE DIAGRAM MECHANICAL PROPERTIES VISCOSITY FRUIT SHAPE DETERMINATION AGITATION PEG BRAZIL PLASTIC FILM HOT STRESS SODIUM CHLORIDE MOIRÉ TECHNIQUES CLIMATE KNO3 SHRINKAGE NEW SPECIES PRIMING GREENHOUSE MASS TRANSFER TOMATO SEVERE RUGOSE MATURATION PROCESS GHG EMISSIONS BEGOMOVIRUS MASS TRANFERS COEFFICIENTS ENTHALPY OF RELAXATION FREIGHT SUGARS GLASS TRANSITION SALT GLOBAL WARMING POTENTIAL TERNARY SOLUTIONS ENCAPSULATION IONIC GELATION SUCROSE UNCOUPLING PROTEIN OSMOTIC DEHYDRATION DRYING ARGININE PROLINE OSMOTIC TRATMENT