The Improvement of Texture and Quality of Minimally Processed Litchi Fruit Using Various Calcium Salts

© 2016 Wiley Periodicals, Inc. The efficacies of three calcium salts at different concentrations (0.5–3%) and temperatures (4, 25 and 50C) were studied to improve texture and quality of litchi arils cv. “Jugkapat.” A peroxyacetic acid was used as sanitizer in pre- (100 mg/L, 3 min) and post-deseedin...

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Bibliographic Details
Main Authors: Putkrong Phanumong, Jurmkwan Sangsuwan, Sang Moo Kim, Nithiya Rattanapanone
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84964378431&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/54930
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Institution: Chiang Mai University

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