Abstract Calcium ions (Ca 2+) is an important element for plant cells and serve as second
messengers, playing an important role in the regulation of plant physiology, specifically in …

The edible coating is proved to be a convenient approach for fruit preservation. Among
these published explorations, naturally sourced macromolecules and green crosslinking …

Minimally processed refrigerated (MPR) fruits and vegetables are an important and rapidly
developing class of MPR foods. These convenience foods are being produced by unique …

The effect of incorporating Ag-chitosan nanocomposites into chitosan coatings on the quality
of fresh-cut melon over 13 d at 5° C has been studied. The respiration rate of fresh-cut melon …

Abstract Effects of chitosan, calcium chloride, and their combination on preventing quality
and safety deterioration of postharvest fresh-cut honeydew melon at 7° C were investigated …

To improve storage/shipping quality of sweet cherry (Prunus avium L.), the effect of calcium
chloride (CaCl 2) added to hydro-cooling water on physiological and biochemical processes …

Whitening and microbial infection are two major reasons to induce quality deterioration in
fresh-cut carrots. Calcium chloride (CaCl 2) could enhance the quality attributes in fresh-cut …

Melon fruit properties are extremely different within the species and texture is one of the
quality features that most influences its acceptance. The aim of this study was the …

Calcium treatment effects on malate metabolism and the GABA pathway in 'Cripps
Pink'apple fruit during storage were investigated. Postharvest apple fruit treated with 1% and …

Quality reduction and quick softening, occurring after harvest, limit shelf-life of persimmon
fruit. In the present research, the effects of hot water and calcium lactate treatments on …