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Effect 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

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