Palavra-chave: TOMATO

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