Abstract
Abstract Calcium (Ca) moved rapidly into sweet cherry fruit (Prunus avium L.) flesh and reached a maximum in 7 days after a postharvest calcium chloride (CaCl2) dip. Flesh Ca content was increased by increasing the CaCl2 or thickener concentration or by prolonged immersion time in the dipping solution. After 21 days of 0°C storage, texture attributes of fruit firmness and bioyield were positively correlated with fresh Ca levels.
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