Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon
- 31 March 2008
- journal article
- Published by Elsevier in Postharvest Biology and Technology
- Vol. 47 (3), 397-406
- https://doi.org/10.1016/j.postharvbio.2007.08.001
Abstract
No abstract availableThis publication has 37 references indexed in Scilit:
- Metabolic Behavior and Quality Changes of Whole and Fresh Processed MelonJournal of Food Science, 2004
- Extending Shelf Life of Fresh‐cut PearsJournal of Food Science, 2000
- Respiratory metabolism during cold storage of apple fruit. I. Sucrose metabolism and glycolysisPhysiologia Plantarum, 1999
- Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh‐Cut Kiwifruit SlicesJournal of Food Science, 1999
- Influence of magnesium and salinity on tomato plants grown in hydroponic cultureJournal of Plant Nutrition, 1999
- Effects of Postharvest Dips in Calcium Chloride on StrawberryJournal of Agricultural and Food Chemistry, 1996
- Calcium Treatments Affect Storage Quality of Shredded CarrotsJournal of Food Science, 1994
- Effect of calcium infiltration on ripening of avocados of different maturitiesAustralian Journal of Experimental Agriculture, 1994
- Calcium ion transport through tissue discs of the cortical flesh of apple fruitPhysiologia Plantarum, 1988
- Chitosan-Elicited Callose Synthesis in Soybean Cells as a Ca2+-Dependent ProcessPlant Physiology, 1985