Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

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...

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Bibliographic Details
Main Authors: Lismaíra Gonçalves Caixeta GARCIA, Edson Pablo da SILVA, Carlos de Melo e SILVA NETO, Eduardo Valério de Barros VILAS BOAS, Eduardo Ramirez ASQUIERI, Clarissa DAMIANI, Flávio Alves da SILVA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2019-01-01
Series:Food Science and Technology
Subjects:
antioxidants
respiration rate
vitamin C
weight loss
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005001103&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005001103&lng=en&tlng=en

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