ShareEffect of postharvest application of calcium on storability of litchi fruit at lower temperature.
Author(s) : DHUA R. S., AHMED F., ROYCHOUDHURY R.
Type of article: Article
Summary
Effect of storage at 3 deg C for 10, 20 or 30 days, and of dipping into a 0.1, 0.2, or 0.5% solution of calcium chloride, on anthocyanine content, weight loss, deterioration, and concentrations of glucids and soluble solids in the fruit. Beneficial effect on quality of dipping into a 0.5% calcium chloride solution.
Details
- Original title: Effect of postharvest application of calcium on storability of litchi fruit at lower temperature.
- Record ID : 1995-0275
- Languages: English
- Source: Indian Food Packer - vol. 47 - n. 2
- Publication date: 1993
Links
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Indexing
- Themes: Fruit
- Keywords: Lychee; Treatment; Weight loss; Cold storage; Tropical fruit; Calcium chloride
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Postharvest browning of litchi fruit by water l...
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- Date : 1999
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 5
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Effect of different postharvest treatments on t...
- Author(s) : MAHAJAN B. V. C., DHATT A. S., SANDHU K. S.
- Date : 2005/07
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 42 - n. 4
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Responses of "Marsh seedless" grapefruit to pre...
- Author(s) : MULAS M., SCHIRRA M., CHESSA I.
- Date : 1995
- Languages : English
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Effect of chemical treatment on the physiochemi...
- Author(s) : GHOSH U., BHATTACHARJEE A., BOSE P. K., et al.
- Date : 2003
- Languages : English
- Source: Indian J. Nutr. Diet. - vol. 40 - n. 12
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Storability of litchi fruits (Litchi chinensis ...
- Author(s) : SARKAR T. K., CHATTOPADHYAYA T. K., JANA S. K., SARANGI D.
- Date : 1995
- Languages : English
- Source: Hortic. J. - vol. 8 - n. 2
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