Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application

Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application

Calcium chloride application on fruits maintains the firmness of fruits, decreases storage breakdown and rot, extends shelf-life, and increases vitamin C and calcium content. Blackberries have low post-harvest durability due to the intrinsic characteristics of their fruits, mainly the high respirato...

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Bibliographic Details
Main Authors:	Joyce Helena Modesto, Jackson Mirellys Azevedo Souza, Rafael Augusto Ferraz, Marcelo Souza Silva, Magali Leonel, Sarita Leonel
Format:	Article
Language:	English
Published:	Eduem (Editora da Universidade Estadual de Maringá) 2019-11-01
Series:	Acta Scientiarum: Agronomy
Subjects:	rubus spp.; fruit texture; nutritional value; ca 2; phenolic compounds; antioxidant activity.
Online Access:	http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/42449

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