Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature.
calcium
cell wall
chilling injury
hot water
mango
Journal
Journal of food biochemistry
ISSN: 1745-4514
Titre abrégé: J Food Biochem
Pays: United States
ID NLM: 7706045
Informations de publication
Date de publication:
10 2022
10 2022
Historique:
revised:
06
04
2022
received:
27
01
2022
accepted:
03
05
2022
pubmed:
3
6
2022
medline:
13
10
2022
entrez:
2
6
2022
Statut:
ppublish
Résumé
Hot water treatment (HT) induces chilling injury (CI) tolerance in mango, but prolonged exposure to HT causes softening. In this sense, calcium salts stabilize the cell wall. Nevertheless, there is little information on the effect of HT combined with calcium salts (HT-Ca) on calcium absorption and cell wall stability during storage of mango at CI temperature. We evaluated the effect of quarantine HT in combination with calcium chloride (CaCl
Substances chimiques
Salts
0
Calcium Chloride
M4I0D6VV5M
Calcium Citrate
MLM29U2X85
Calcium
SY7Q814VUP
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
e14266Informations de copyright
© 2022 Wiley Periodicals LLC.
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