Effects of postharvest storage and dips in calcium salts on fresh-cut cantaloupe (Cucumis melo L. reticulates cv. Glamour)

Extending the postharvest storage of the whole fruits at an optimum temperature (10 °C) may decrease the quality of the fruit itself. In this study, postharvest storage and Ca salts were applied to the whole fruit and fresh-cut cantaloupe, respectively, in order to observe the shelf life and to red...

Full description

Saved in:
Bibliographic Details
Main Author: Zainal Abidin, Munira
Format: Thesis
Language:English
Published: 2012
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/48276/1/FK%202012%20102R.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items