EFFECT OF CALCIUM CHLORIDE, CALCIUM LACTATE AND HYDROGEN PEROXIDE TREATMENTS ON QUALITY OF FRESH CUT CANTALOUPE DURING COLD STORAGE

Quality Maintaining of Stored Cucumbers Under Cold Stress and Shelf Life at Room Conditions by Integrating Calcium Chloride and Short Hot Water

EFFECT OF 1-METHYLCYCLOPROPENE AND HOT WATER TREATMENTS ON RETARDING RIPENESS OF CANTALOUPE FRUITS DURING COLD STORAGRE

Effect of Hot Calcium Chloride and Acetic Acid Solutions or Hot Water Treatments on Inhibition of Total Microbial Counts and Browning in Lettuce Stem Cut During Cold Storage

-Effect of using calcium gluconate and calcium lactate with some  sanitizers on quality attributes and storability of cantaloupe fruits-

Preserving the quality of fruits and enhancing the storability of cucumbers by postharvest treatments

QUALITY, STORA8ILITY, AND DECAY OF FRESH-CUT SLICES AND WHOLE PEACH FRUITS TREATED WITH UL TRAVIOLET (UV-8) IRRADIATION

Postharvest Applications of 1-Methylcyclopropene and Salicylic Acid for Maintaining Quality and Enhancing Antioxidant Enzyme Activity of Apricot Fruits cv. ‘Canino’ During Cold St

Cucumber Hydrocooling Treatment and its Relationship to Quality Properties during Cold Storage

WATERMELON FRUITS PROPERTIES AS AFFECTED BY STORAGE CONDITIONS