Combined Effect of Calcium Chloride and Modified Atmosphere Packaging on Texture and Quality of Minimally-Processed Litchi Fruit

• Main Authors: Putkrong Punumong, Sang Moo Kim, Jurmkwan Sangsuwan, Nithiya Rattanapanone
• Language: English
• Published: Science Faculty of Chiang Mai University 2019
• Subjects: Minimally-processed litchi; calcium chloride; modified atmosphere packaging; pectin methylesterase; polygalacturonase
• Online Access: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=6814; http://cmuir.cmu.ac.th/jspui/handle/6653943832/66116
• Institution: Chiang Mai University

The combined effect of calcium chloride treatment (CC) (1%, 25 oC) and modified atmosphere packaging (MAP) (5% O2 and 5% CO2 with N2 balance) were studied in litchi arils cv. Jugkapat, compared to the control which was packed in normal atmosphere (0.03% CO2 and 20.48% O2). The physical, biochemical...