The Hydrothermal Treatment Associated with Calcium Chloride Improve Banana cv. ‘Prata Gorutuba’ Quality Modulating Primary Metabolism
Eliene Almeida Paraizo, Mariana Oliveira Jesus, Flávia Soares Aguiar, Raquel R. S. Alves, Edson Hiydy Mizobutsi, Juceliandy M. da Silva Pinheiro, Gisele Polete Mizobutsi & Willian Batista-Silva · Asian Food Science Journal · 2019
The temperature is one of the most used techniques to maintain fruit quality over long time storage and consequently the fruit respiratory metabolism is directly influenced. The combined use of CaCl2 and hydrothermal treatment can be an important alternative to improve banana fru...
Open access
Research Article
10.9734/afsj/2019/v8i129982