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Effect of calcium on cold storage and post-storage quality of peach
Peach (Prunus persica) fruits of cv. ‘Earli Grande’ were treated with CaCl(2) (4 and 6%) and stored at 0–2 °C and 85–90% RH for 21 days followed by storage at ambient conditions (28–30 °C, 65–70% RH) for 72 h. CaCl(2) at 6% effectively in reduced spoilage, physiological loss in weight (PLW) effectiv...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551076/ https://ncbi.nlm.nih.gov/pubmed/23572738 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0116-z |
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