Effects of calcium chloride dipping to extend the shelf life of papaya (Carica papaya L.)
Papaya (Carica papaya L.) fruits from the maturity index 2 were chosen and treated with 1.5, 2.5 and 3.5% solutions of calcium chloride by dipping treatment and untreated (0%) as a control group
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Terengganu:
Universiti Malaysia Terengganu,
2009.
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| Summary: | Papaya (Carica papaya L.) fruits from the maturity index 2 were chosen and treated with 1.5, 2.5 and 3.5% solutions of calcium chloride by dipping treatment and untreated (0%) as a control group |
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| Physical Description: | x, 51 p.: ill.; 30 cm.. |