Coloration and storage life of citrus fruits with calcium carbide treatment
1994
Oryan, C.C. (Bureau of Plant Industry, Baguio City (Philippines). Baguio National Crop Research and Development Center)
The study was conducted to determine the effects of concentration and duration of exposure to calcium carbide in the coloration and storage life of orange fruits. The results of the study revealed that citrus fruit treated with different concentrations of calcium carbide and exposed to varying durations greatly affect coloration, weight loss and storage life of fruits except for the sugar content. Fruit treated with higher concentration and longer duration of exposure enhanced coloration on a shorter period and lesser weight loss. Using a box of 26 cm x 15 cm x 10 cm containing 900 g of fruits, 10 g of calcium carbide exposed for 48 hours and 15 g CaC2 exposed for 24 hours can attain full coloration at 28 to 35 days and can be stored for a longer period
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