Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut 'Conference' pears.
Lorena ZudaireInmaculada ViñasLucía PlazaMaría Belén IglesiasMaribel AbadiasIngrid Aguiló-AguayoPublished in: Journal of the science of food and agriculture (2018)
Fresh-cut pears with a postharvest treatment of calcium and immersed in a solution containing antioxidant agents and probiotic bacteria could be a suitable alternative to dairy products for maintaining the overall quality of fruit for up to 9 d of storage. © 2018 Society of Chemical Industry.