Combined effect of calcium chloride and peroxyacetic acid on quality and shelf life of minimally processed longan fruit
Efficacies of calcium chloride solution (CaCl2, 0.25-1.0%), a textureimproving agent, and peroxyacetic acid (PAA) solution, a microbial population reducing sanitizer, on the peel and aril of two whole longan fruit cultivars, "Daw" and "Beawkeaw," were investigated. A solution of...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84872259929&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42683 |
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| Institution: | Chiang Mai University |