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

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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Bibliographic Details
Main Authors: 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
Language:EN
Published: University of Birjand 2021
Subjects:
consumer acceptability
food quality
fresh-cut
shelf life
Agriculture
S
Online Access:https://doaj.org/article/edfa2d4a2015406ab36e443483b8f28b
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https://doaj.org/article/edfa2d4a2015406ab36e443483b8f28b

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