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- W2519373005 abstract "Postharvest calcium and heat treatments of sweet cherries did not influence important quality factors like colour and content of soluble solids and titratable acidity. The heated fruits were less firm than the controls. However, calcium treatments reduced the softening due to the heat treatment. The calcium and heat treatments had no effect on sensory quality and no off-flavours were reported by the sensory analysis panel. The heated fruits scored slightly better in the panel tests then unheated fruits. However, the difference was not statistically significant. Postharvest calcium and heat treatments of sweet cherries reduced the fruits' susceptability to decay. If the fruits were hydrocooled after the calcium and heat treatment, the reduction in numbers of fruits discarded due to fungal attacks was less compared to fruits allowed to dry after the calcium and heat treatments." @default.
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- W2519373005 date "2005-06-01" @default.
- W2519373005 modified "2023-10-18" @default.
- W2519373005 title "POSTHARVEST CALCIUM AND HEAT TREATMENTS OF SWEET CHERRIES (PRUNUS AVIUM L.)" @default.
- W2519373005 doi "https://doi.org/10.17660/actahortic.2005.682.149" @default.
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