Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel
Abstract The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calci...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2019-01-01
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005001103&lng=en&tlng=en |