Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature-Reference-Cited by-同舟云学术

Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature

Published:2022-06-02 Issue:10 Volume:46 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

López‐Velázquez Jordi G.¹,López‐López Martha E.²^ORCID,Rubio‐Trías Andrés²,Ayón‐Reyna Lidia E.²,Díaz‐Corona Denisse A.²,Olivas Orozco Guadalupe I.³,Molina‐Corral Javier³,Vega‐García Misael O.¹²^ORCID

Affiliation:

1. Doctorado Regional en Biotecnología, Facultad de Ciencias Químico Biológicas Universidad Autónoma de Sinaloa Culiacán Sinaloa Mexico

2. Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas Universidad Autónoma de Sinaloa Culiacán Sinaloa Mexico

3. Centro de Investigación en Alimentación y Desarrollo, A.C. Cd. Cuauhtémoc Chihuahua Mexico

Publisher

Hindawi Limited

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.14266

Reference35 articles.

1. Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon

2. Effect of the Combination Hot Water - Calcium Chloride on the In Vitro Growth of Colletotrichum gloeosporioides and the Postharvest Quality of Infected Papaya

3. The effect of calcium dips combined with mild heating of whole kiwifruit for fruit slices quality maintenance

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