Influence of Calcium Salts on Quality and Microstructure of Minimally-processed Litchi Fruit

Influence of Calcium Salts on Quality and Microstructure of Minimally-processed Litchi Fruit

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 (TA), total soluble solids (TSS), pectin methylester...

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Bibliographic Details
Main Authors: Putkrong Phanumong, Sang Moo Kim, Jurmkwan Sangsuwan, Noppol Leksawasdi, Nithiya Rattanapanone
Language:English
Published: Science Faculty of Chiang Mai University 2019
Subjects:
minimally-processed litchi
calcium salts
microstructure
pectin methylesterase
polygalacturonase
Online Access:http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=9775
http://cmuir.cmu.ac.th/jspui/handle/6653943832/65997
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Institution: Chiang Mai University
Language: English

Internet

http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=9775
http://cmuir.cmu.ac.th/jspui/handle/6653943832/65997

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