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

• المؤلفون الرئيسيون: Putkrong Phanumong, Sang Moo Kim, Jurmkwan Sangsuwan, Noppol Leksawasdi, Nithiya Rattanapanone
• اللغة: English
• منشور في: Science Faculty of Chiang Mai University 2019
• الموضوعات: minimally-processed litchi; calcium salts; microstructure; pectin methylesterase; polygalacturonase
• الوصول للمادة أونلاين: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=9775; http://cmuir.cmu.ac.th/jspui/handle/6653943832/65997
• المؤسسة: Chiang Mai University

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...