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The effect of calcium chloride on the shelf life extension of persimmon.

Author(s) : ASIMA B., NOOR B., MASOOD J.

Type of article: Article

Summary

The results show that the minimum significant decrease in weight loss (9.99%), acidity (36.67%), vitamin C (38.91%), and the minimum significant increase in total soluble solids (40.43%) were obtained in samples treated with 4% CaCl2. Organoleptic assessment of treated persimmon also indicated significant results. The different concentrations of CaCl2 showed significant differences in terms of effect on the mean values of all parameters tested. Application techniques did not show any significant difference in terms of effect on quality.

Details

  • Original title: The effect of calcium chloride on the shelf life extension of persimmon.
  • Record ID : 2005-0783
  • Languages: English
  • Source: Sarhad J. Agric. - vol. 19 - n. 4
  • Publication date: 2003

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