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Effect of calcium chloride on quality of fresh-cut 'Perola' pineapple



Effect of calcium chloride on quality of fresh-cut 'Perola' pineapple



Pesquisa Agropecuaria Brasileira 38(9): 1105-1110



The effects of calcium chloride on the quality of fresh-cut 'Perola' pineapple was studied. The treatments comprised CaCl2 concentration and storage time. The fruits were sanitized, peeled mechanically, sliced manually and dipped into water (control) and in CaCl2 solutions (1 and 2%) for 30 seconds. The slices were placed in polyethylene terephthalate packages and stored at 4+or-1 degrees C during 0, 3, 6, 9 and 12 days. The texture was not influenced by any of the studied factors.

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Accession: 003725429

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