| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4518709 | Postharvest Biology and Technology | 2011 | 8 Pages |
Abstract
⺠Ca ascorbate, chloride and lactate (0.15 g Ca gâ1) combined with water (60 °C) maintained fresh-cut 'Galia' melon quality. ⺠After 10 days of storage, these three Ca salts resulted in lower respiration rates. ⺠The treatments resulted in higher tissue total Ca contents, almost twice that in controls, and maintained firmness. ⺠Hot water immersion maintained flesh firmness through its effect on PG and PME enzymes. ⺠The Ca salts did not reduce the sensory quality.
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Authors
Ana Cecilia Silveira, Encarna Aguayo, Marco Chisari, Francisco Artés,