Effect of Water Treatment and Immersion in Calcium Salt Solutions on the Quality of Fruits of Peumo Pink Tomato (<i>Solanum lycopersicum</i> L.) Stored under Cold Conditions
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://journal.pan.olsztyn.pl/pdf-150028-76297
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3. Effect of hot water treatment and various calcium salts on quality of fresh-cut 'Amarillo' melon;Aguayo;Postharvest Biology and Technology,2008
4. https://doi.org/10.1016/j.postharvbio.2007.08.001
5. Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality;Aguayo;Postharvest Biology and Technology,2015
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