บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest quality of Branca de Kumagai guavas treated with calcium chloride.

Botelho, R. V., Souza, N. L. De and Peres, N. A. R.

Revista Brasileira de Fruticultura. Volume 24, Number 1, 2002. Pages 63-67.

2002

บทคัดย่อ

Postharvest quality of Branca de Kumagai guavas treated with calcium chloride.

In experiments conducted in the state of Sao Paulo, Brazil, temperature differentiation method was used to study the effect of calcium chloride dips (0, 0.5, 1.5, 2.5 and 3.5%) on storage life and quality of guavas. Fruits with pulp temperature of 26 deg C were dipped in 5 deg solutions, and kept under ambient conditions. Treatment with 0.5% calcium chloride extended storage life by 34.8% (3.2 days), and decreased respiration and fresh weight loss. Treatment with 0% calcium chloride decreased shelf life, indicating that solution temperature of 5 deg was harmful to fruit metabolism.