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Abstract
This study aimed to investigate the influences of a dipping/coating composed of calcium chloride (CaCl2) or chitosan on the quality of ripe mango pieces during frozen storage for 6 months. The fruits were dipped in solutions with concentrations of 0.5% and 1% for different times (15 or 30 min for CaCl2 and 1 or 15 min for chitosan). We found that treatment with 1% CaCl2 for 30 min significantly...
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