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...
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| 格式: | Thesis |
| 语言: | English |
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2012
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/48276/1/FK%202012%20102R.pdf |