บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Efficiency of calcium chloride concentration and immersion time as postharvest treatment of white-pulp guava cv. Kumagai.

Carvalho, H. A. de; Chitarra, M. I. F.; Chitarra, A. B.; Menezes, J. B.;

Revista Brasileira de Fruticultura Year: 1998 Vol: 20 Issue: 3 Pages: 375-381 Ref: 18 ref.

1998

บทคัดย่อ

Efficiency of calcium chloride concentration and immersion time as postharvest treatment of white-pulp guava cv. Kumagai.

Guava cv. Kumagai fruits were immersed in aqueous suspensions heated to 48 deg C, containing 0, 4.0, 5.0 or 6.0% calcium chloride, for 5, 10, 20 or 30 min, dried, then stored at 10 deg C and 90% RH. Fruit quality (weight loss and external appearance) was evaluated at weekly intervals. The internal appearance of the stored fruits was evaluated at 28 days. Calcium chloride treatment did not reduce the weight loss of the fruits. There was no significant interaction for fruit peel calcium content as a function of CaCl2 concentration and immersion time. Ca contents were higher in the peel and flesh of the CaCl2 treated fruits, and also in the fruits submitted to longer immersion times. The most appropriate treatment was 4% CaCl2 for 5 min of immersion.