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[1]
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Impact of postharvest dips with abscisic acid, prohexadione, calcium, or water on bitter pit incidence and apple physiology
Postharvest Biology and Technology,
2025
DOI:10.1016/j.postharvbio.2024.113202
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[2]
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Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality
International Food Research Journal,
2023
DOI:10.47836/ifrj.30.3.03
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[3]
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Impact of postharvest hot water and calcium treatments on fruit quality and decay incidence of ‘Topaz’ apple under various storage conditions
Acta Horticulturae,
2022
DOI:10.17660/ActaHortic.2022.1333.38
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[4]
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Comparative physiological and transcriptomic analysis reveal MdWRKY75 associated with sucrose accumulation in postharvest ‘Honeycrisp’ apples with bitter pit
BMC Plant Biology,
2022
DOI:10.1186/s12870-022-03453-8
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[5]
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High-Resolution Microstructure Analysis of Cork Spot Disordered Pear Fruit “Akizuki” (Pyrus pyrifolia Nakai) Using X-Ray CT
Frontiers in Plant Science,
2021
DOI:10.3389/fpls.2021.715124
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[6]
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Effect of calcium treatment on the storability and disease resistance in preharvest bagging mango fruit during room temperature storage
Journal of Food Processing and Preservation,
2020
DOI:10.1111/jfpp.14803
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[7]
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Investigation and analysis of relationship between mineral elements alteration and cork spot physiological disorder of Chinese pear ‘Chili’ (Pyrus bretschneideri Rehd.)
Scientia Horticulturae,
2020
DOI:10.1016/j.scienta.2019.108883
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[8]
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Nano-calcium and its potential to improve ‘Red Delicious’ apple fruit characteristics
Horticulture, Environment, and Biotechnology,
2019
DOI:10.1007/s13580-019-00168-y
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[9]
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Natural Antimicrobial Agents
Sustainable Development and Biodiversity,
2018
DOI:10.1007/978-3-319-67045-4_6
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[10]
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Comparison of nano-calcium and calcium chloride spray on postharvest quality and cell wall enzymes activity in apple cv. Red Delicious
Scientia Horticulturae,
2018
DOI:10.1016/j.scienta.2018.05.035
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[11]
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Bioactive compounds and antioxidant activity of papaya inoculated with Colletotrichum gloeosporioides
as affected by hot water-calcium chloride
Journal of Food Biochemistry,
2018
DOI:10.1111/jfbc.12608
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[12]
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Use of hot water, combination of hot water and phosphite, and 1-MCP as post-harvest treatments for passion fruit (Passiflora edulis f. flavicarpa) reduces anthracnose and does not alter fruit quality
Horticulture, Environment, and Biotechnology,
2018
DOI:10.1007/s13580-018-0092-1
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[13]
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Application of a hydrothermal-calcium chloride treatment to inhibit postharvest anthracnose development in papaya
Postharvest Biology and Technology,
2017
DOI:10.1016/j.postharvbio.2016.10.009
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[14]
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Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits
Food and Nutrition Sciences,
2017
DOI:10.4236/fns.2017.810066
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[15]
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Control of post-harvest anthracnose infection in guava (Psidium guajava) fruits with phosphites, calcium chloride, acetyl salicylic acid, hot water, and 1-MCP
Horticulture, Environment, and Biotechnology,
2015
DOI:10.1007/s13580-015-0135-9
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