Calcium significantly improves the fruit quality of red-flesh ‘Hongyang’ kiwifruit
Abstract Red-flesh kiwifruit is very interesting to customers; however, several defaults affect its commercial cultivation, including small fruit size, cavities, environmental sensitivity of the skin and short shelf life, among others. In this study, we aimed to explore the effects of calcium on the...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
CABI
2025-04-01
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| Series: | European Journal of Horticultural Science |
| Subjects: | |
| Online Access: | http://www.cabidigitallibrary.org/doi/10.1079/ejhs.2025.0006 |
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