Effect of calcium hydroxide and calcium chloride on ripening of sapota fruits (Achras sapota L.) cv. Magog
1989
Onanong Kraisuriyangkoon
Sapota fruits (Achras sapota L.) cv. Magog were dipped for 1/2 hour 2 hours in calcium hydroxide solutions at 0.16, 0.32, 0.64 and 1.28 % and calcium chloride solutions at 0.5, 1 and 2 %. The ripening processes of sapota fruits such as peel, pulp colour, flesh firmness, soluble solids content and titratable acidity were not affected by these treatments. However, the peel of sapota fruit was damaged after treatment with calcium hydroxide.
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Эту запись предоставил Kasetsart University