Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit

Purpose: Nowadays preserve fresh-cut fruits' quality is a challenge for their short shelf life and sooner undesired sensorial changes that cause unacceptability by consumers. This study aims to apply individual and combined citric acid and calcium chloride treatments in fresh-cut kiwifruit to i...

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Auteurs principaux: Melvin R. Tapia-Rodriguez, A. Thalia Bernal-Mercado, Julian J. Palomares-Navarro, Rocio Sugich-Miranda, Yessica Enciso-Martinez, M. Reynaldo Cruz-Valenzuela, Luciana de Siqueira Oliveira, Francisco Ayala-Zavala, J. Fernando Ayala-Zavala
Format: article
Langue:EN
Publié: University of Birjand 2021
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Accès en ligne:https://doaj.org/article/edfa2d4a2015406ab36e443483b8f28b
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