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Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5°C or 10°C. Storage at 5°C significantly improved apricot quality...
Effects of CaCl 2 (0%, 1% and 4%) treatment on quality attributes and cell wall pectins of strawberry fruits stored at 4°C for 15d were investigated. Strawberry firmness was not significantly affected by CaCl 2 treatment. Compared to the other groups, the 1% CaCl 2 group had better quality attributes, including decay rate, weight loss and soluble solids content. The treatment...
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