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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

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