Attenuating sugar spot and retaining quality of banana fruits by combined use of hot water and calcium lactate during storage
Combined use of hot water (HW) treatment and calcium lactate (CL) is a promising postharvest approach to preserve the food value and prolong the shelf life of fruits. The present experiment aims to determine the physiological loss in weight, firmness, respiration rate, ethylene and biochemical attri...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 1 vom: 12. Jan., Seite 49-60 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Ambient storage ethylene sensory storage total phenols calcium lactate 2URQ2N32W3 Sugars Ethylenes mehr... |
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