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. 2010 Oct 31;48(2):225–229. doi: 10.1007/s13197-010-0116-z

Fig. 1.

Fig. 1

Changes in quality parameters of peach fruit treated with 0,4 and 6% CaCl2 solution during storage at 0–2 °C, 85–90% RH for 3 weeks. (n = 3) PLW physiological loss in weight, PME pectin methyl esterase, T treatment, S storage, CD = Significant at p ≤ 0.05