Effect of Water Treatment and Immersion in Calcium Salt Solutions on the Quality of Fruits of Peumo Pink Tomato ( Solanum lycopersicum L.) Stored under Cold Conditions

Effect of Water Treatment and Immersion in Calcium Salt Solutions on the Quality of Fruits of Peumo Pink Tomato ( Solanum lycopersicum L.) Stored under Cold Conditions

Tomato is one of the most consumed vegetable crops worldwide. In the break stage, it is perishable, and it has a postharvest life that does not exceed three weeks at 12 to 15°C. The aim of this study was to evaluate the effect of immersion in water and in calcium salt solutions on the metabolism and...

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Bibliographic Details
Main Authors: Julio Correa, Asuncion Amoros, Herman Patricio Silva, José Ignacio Covarrubias, Victor Hugo Escalona
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2022-06-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
calcium chloride
calcium lactate
calcium propionate
postharvest
heat treatment
heat shock protein
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Water-Treatment-and-Immersion-in-Calcium-Salt-Solutions-on-the-Quality,150028,0,2.html
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