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The effect of calcium dips combined with mild heating of whole kiwifruit for fr...

The effect of moderate heat treatment combined with calcium dips on the quality of minimally processed kiwifruit was studied. Whole fruits were treated for 25 min at 45 C by dipping in deionised water or CaCl2 solutions (1%, 2% and 3% (w/v)) and cooled to 4 C. Twenty-four hours later fruits were peeled, sanitized, cut into slices and packed. The firmness of kiwifruit slices’ was subsequently evaluated during ...