Effect of calcium chloride treatment by vacuum infiltration method on texture and shelf life of black cherry tomatoes (Solanum lycopersicum cv. OG)

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Effect of calcium chloride treatment by vacuum infiltration method on texture and shelf life of black cherry tomatoes (Solanum lycopersicum cv. OG)

The use of vacuum infiltration in the food industry has several advantages, such as improving the quality, eliminating chemical treatment requirements, stabilizing products, and retaining nutrients during storage and processing. This study was performed to optimize the vacuum level (516-684 mmHg),...

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Bibliographic Details
Main Authors:	Ngan, Ha Ho Thi, Thanh, Qui Tran, Nguyen, Tri Tin, Nguyen, Thanh Thu, Nguyen, Trong Son, Huyen, Trang Duong Ti, Nguyen, Minh Thuy
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2020
Online Access:	http://journalarticle.ukm.my/16796/ http://journalarticle.ukm.my/16796/1/49_03_02.pdf

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