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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书目信息
页码
22 leaves
其它主题
Qualite; Hidroxido de calcio; Murissage
语言
泰国
注释
Summaries (En, Th)
5 ill.; 6 tables Special problem.
类型
Numerical Data; Summary; Non-Conventional
团体作者
Kasetsart Univ., Bangkok (Thailand). Faculty of Agriculture. Dept. of Horticulture
1995-08-15
AGRIS AP