Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut “Xuebai” Cauliflowers

This study revealed the effect of the use of different temperature and calcium chloride (CaCl(2)) treatments on the storage quality of fresh-cut “Xuebai” cauliflowers. Fresh-cut “Xuebai” cauliflowers were soaked with 2% CaCl(2) solution at different temperatures. The change in the firmness, color, a...

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Detalles Bibliográficos
Autores principales: Mu, Bingyu, Xue, Jianxin, Zhang, Shujuan, Li, Zezhen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834095/
https://www.ncbi.nlm.nih.gov/pubmed/35159592
http://dx.doi.org/10.3390/foods11030442

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834095/
https://www.ncbi.nlm.nih.gov/pubmed/35159592
http://dx.doi.org/10.3390/foods11030442

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