Effect of high carbondioxide pressure treatments on postharvest quality of longan 'daw' fruit
Effect of high CO2 pressures on respiration, weight loss and pericarp browning of longan cv. Daw fruit was studied. The fruit, harvested at commercial maturity stage, were treated with high CO2 pressures 1, 1.5 and 2 kg/cm2 for 1, 2 and 3 h then the fruit were stored at 10°C with 85% RH for 15 days....
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2014
|
| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-78650912376&partnerID=40&md5=415a5f679e5e1b635b2b89579207df98 http://cmuir.cmu.ac.th/handle/6653943832/431 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |
| Language: | English |