Postharvest Ca and cold storage treatments in relation to storability, marketability and consumer acceptance of seedless guava fruits [electronic resource].
Language: English Summary language: Arabic Description: p.99-106Other title:- معاملات الكالسيوم والتخزين المبرد بعد الحصاد وعلاقتها بالقدرة التخزينية والتسويقية ومدى قابلية المستهلك لثمار الجوافة البناتى [Added title page title]
- Agricultural research journal, Suez Canal University, 2008 v.8(2) [electronic resource].
Includes reference.
Sound and uniformly mature seedless guava fruits were divided into three groups the first one dipped in 2, 3, 4 % CaCI₂, dissolved in cold water at 5 °C, for 5 minutes and the second group with the same concentrations of CaCI₂, dissolved in hot water at 40 °C, for 5 minutes and the third group untreated fruits as a control. The three groups stored at 8 °C and 85-90 % RH. Ca⁺² treatments prolonged the storage period, maintained fruit quality and had the highest initial content ofCa⁺² and V.C, significantly maintained fruit firmness and improved marketability of fruit compared to control treatment.
Summary in Arabic.
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