Effect of Water Treatment and Immersion in Calcium Salt Solutions on the Quality of Fruits of Peumo Pink Tomato ( Solanum lycopersicum L.) Stored under Cold Conditions
Tomato is one of the most consumed vegetable crops worldwide. In the break stage, it is perishable, and it has a postharvest life that does not exceed three weeks at 12 to 15°C. The aim of this study was to evaluate the effect of immersion in water and in calcium salt solutions on the metabolism and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Water-Treatment-and-Immersion-in-Calcium-Salt-Solutions-on-the-Quality,150028,0,2.html |