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Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature |
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| Authors: | Khalid Nosheen Sammi Shehla Miskeen Sumaira Khan Imran Inam-u-llah Liaquat Muhammad Anwar Khurshid Khan Adnan Shah Abdul Majeed Shah Abdul Sattar Al-Judaibi Awatif Abid Mohammed Ha Jae-Won Jahangir Muhammad |
| Affiliation: | 1.Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan ;2.Kyber-Pakhtunkhwa Food Safety and Halal Food Authority, Peshawar, Pakistan ;3.Department of Agricultural Sciences, University of Swabi, Swabi, Pakistan ;4.Department of Biology, University of Jeddah, Jeddah, Saudi Arabia ;5.Department of Food Science & Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-Si, South Korea ; |
| Abstract: | Food Science and Biotechnology - Salicylic acid (SA) in different concentration were used to assess its individual effect as well as combined impact with 3% calcium chloride (CaCl2) on Swat No. 8... |
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