{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,5]],"date-time":"2026-08-05T14:56:41Z","timestamp":1785941801274,"version":"3.56.0"},"reference-count":31,"publisher":"SAGE Publications","license":[{"start":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T00:00:00Z","timestamp":1785715200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior (Capes) Brazil"},{"DOI":"10.13039\/501100004586","name":"Funda\u00e7\u00e3o Carlos Chagas Filho de Amparo \u00e0 Pesquisa do Estado do Rio de Janeiro","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004586","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"abstract":"<jats:p>\n                    Calcium-based treatments are recognized for their effectiveness in preserving the postharvest quality of papaya; however, the mechanisms and kinetics of calcium diffusion within the fruit pulp remain insufficiently characterized. This study aimed to characterize the calcium diffusion parameters in \u2018Golden\u2019 papaya subjected to postharvest immersion in calcium chloride solutions. The transient diffusion model provided the best fit when the Freundlich isotherm was used to estimate the equilibrium calcium concentration at the fruit surface. The peel exhibited greater resistance to mass transfer, with a lower diffusivity (2.9\u2009\u00d7\u200910\n                    <jats:sup>\u22129<\/jats:sup>\n                    \u2005m\n                    <jats:sup>2<\/jats:sup>\n                    s\n                    <jats:sup>\u22121<\/jats:sup>\n                    ) than the outer pulp layer (2.4\u2009\u00d7\u200910\n                    <jats:sup>\u22127<\/jats:sup>\n                    \u2005m\n                    <jats:sup>2<\/jats:sup>\n                    s\n                    <jats:sup>\u22121<\/jats:sup>\n                    ), confirming its role as a diffusion barrier. Calcium treatments significantly improved pulp firmness, particularly in fruits immersed for 60\u2005min in solutions containing at least 1% Ca\n                    <jats:sup>2+<\/jats:sup>\n                    . Additionally, immersion in 1% Ca\n                    <jats:sup>2+<\/jats:sup>\n                    for \u226530\u2005min slightly delayed peel color change after 12 days of storage at 23\u2005\u00b0C and 90% relative humidity.\n                  <\/jats:p>","DOI":"10.1177\/10820132261471694","type":"journal-article","created":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T13:51:06Z","timestamp":1785765066000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Kinectics of calcium diffusion and associated physical changes in papaya fruit"],"prefix":"10.1177","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4973-2141","authenticated-orcid":false,"given":"Nayara Cantarino","family":"Barbosa","sequence":"first","affiliation":[{"name":"State University of Northern Rio de Janeiro (UENF)"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7414-0693","authenticated-orcid":false,"given":"Isamara Reis","family":"Gomes","sequence":"additional","affiliation":[{"name":"State University of Northern Rio de Janeiro (UENF)"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0158-9155","authenticated-orcid":false,"given":"S\u00e9rgio Henriques","family":"Saraiva","sequence":"additional","affiliation":[{"name":"Food Engineering Department, Federal University of Esp\u00edrito Santo, Alegre, ES, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5329-2295","authenticated-orcid":false,"given":"Eder Dutra de","family":"Resende","sequence":"additional","affiliation":[{"name":"State University of Northern Rio de Janeiro (UENF)"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,8,3]]},"reference":[{"key":"e_1_3_2_2_1","doi-asserted-by":"publisher","DOI":"10.1590\/S0100-29452005000100007"},{"key":"e_1_3_2_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113491"},{"key":"e_1_3_2_4_1","first-page":"136","article-title":"Changes in the texture of papaya fruits subjected to post-harvest calcium application and wrapping in PVC","volume":"24","author":"Bicalho UO","year":"2000","unstructured":"Bicalho UO, Chitarra AB, Chitarra MIF, et al. 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