HOSSEINIFARAHI, M.; MOUSAVI, S. M. .; RADI, M.; JOWKAR, M. M. .; ROMANAZZI, G. Postharvest application of hot water and putrescine treatments reduce brown rot and improve shelf life and quality of apricots. Phytopathologia Mediterranea, [S. l.], v. 59, n. 2, p. 319–329, 2020. DOI: 10.14601/Phyto-10751. Disponível em: https://oajournals.fupress.net/index.php/pm/article/view/10751. Acesso em: 25 nov. 2024.