About this document
Calcium Chloride Effects on Fresh-Cut Mangosteen by Nguyen Duc Tuan is a document available to read on EtoBox.
This study investigates the effects of calcium chloride concentration and immersion time on the color and texture of fresh-cut mangosteen stored at 7±1°C. Results indicate that a 1% calcium chloride solution with a 10-minute immersion time effectively delays browning and quality deterioration for up to 9 days. The findings highlight the importance of calcium chloride in maintaining the visual and textural quality of fresh-cut mangosteen during cold storage.
- Author
- Nguyen Duc Tuan
- Language
- EN