Share

CaCl2 applications on storage quality of rambutans.

Author(s) : WONGS-AREE C., KANLAYANARAT S.

Summary

In the paper, rambutan fruit were dipped in 0, 0.1, 1, and 4% CaCl2 for 5 minutes and then stored at 13°C with 90-95% relative humidity. Fruit dipped in 4% CaCl2 developed burning at the tip of the spintern after 4 days, while the rest had 10 days of storage life. Low concentrations of CaCl2 treatments exhibited a positive trend to maintain the spintern and fruit quality. CaCl2 was found to retard the growth of latent infections of Collectotrichum sp., Gliocephalotrichum sp., and Botryodiplodia sp.

Details

  • Original title: CaCl2 applications on storage quality of rambutans.
  • Record ID : 2006-2477
  • Languages: English
  • Source: Proceedings of the International Conference Postharvest Unlimited Downunder 2004.
  • Publication date: 2005/07

Links


See other articles from the proceedings (16)
See the conference proceedings

Indexing