Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry, Raspberry and Strawberry Fruits After Cold Storage
Post-harvested blackberry, raspberry and strawberry fruits were immediately treated with 1% and 2% calcium chloride by immersion at 20 ± 1°C for 2.5 min and kept for 8 days at 0 ± 0.5°C and relative humidity (RH) 90 ± 5%. The application of calcium did not significantly effect on total titratable ac...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2016-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/907 |