Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit

• Main Authors: Putkrong Phanumong, Sang Moo Kim, Jurmkwan Sangsuwan, Noppol Leksawasdi, Nithiya Rattanapanone
• Format: Journal
• Published: 2019
• Subjects: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Physics and Astronomy
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85067916811&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/65414
• Institution: Chiang Mai University

© 2019, Chiang Mai University. All rights reserved. Three different calcium salts (calcium chloride, calcium lactate, and calcium propionate) were used to improve the texture quality and microstructure of minimally-processed litchi fruit (Litchi chinensis cv. ‘Jugkapat’). The pH, titratable acidity...