Journal of Food Processing

Research Article

Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup

Figure 1

Calcium content in papaya fruit during impregnation treatments with (a) calcium gluconate (T1–T4) and (b) calcium lactate (T5–T8).
603639.fig.001a
(a)
603639.fig.001b
(b)