Use of chlorine dioxide fumigation to alleviate enzymatic browning of harvested 'Daw' longan pericarp during storage under ambient conditions

• Main Authors: Kobkiat Saengnil, Athiwat Chumyam, Bualuang Faiyue, Jamnong Uthaibutra
• Format: Journal
• Published: 2018
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84892852224&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/45055
• Institution: Chiang Mai University

Pericarp browning reduces both the shelf-life and market value of harvested longan fruit stored at room temperature. Our study investigated the efficiency of chlorine dioxide (ClO 2 ) fumigation at reducing pericarp browning of longan (Dimocarpus longan Lour.) cv. Daw. Fresh longan fruit were fumiga...