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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| Autores principales: | , , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
University of Birjand
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/edfa2d4a2015406ab36e443483b8f28b |
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