In this study, 20 g L1 CaAs only partially inhibited browning during the first 3 days (Fig. 1). Calcium chloride is able to maintain fruit firmness, inhibit browning, and extend the shelf life; its effect also depends on the concentration used.
In this study, 20 g L1 CaAs onlypartially inhibited browning during the first 3 days (Fig. 1).Calcium chloride is able to maintain fruit firmness, inhibitbrowning, and extend the shelf life; its effect also depends on theconcentration used.