Evaluation of a polyethylene-candelilla coating for tangerine fruit cv. Sai Num Pung

Tangerine fruit cv. Sai Num Pung were coated with four microemulsion wax formulations. The main ingredients were polyethylene and candelilla in ratios : 100:0, 75:25, 60:40 and 0:100 (100% PE, 75% PE, 60% PE and 0% PE). Coated and washed non-coated fruit (control) were stored in plastic baskets at 2...

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Bibliographic Details
Main Authors: Worawaran Roongruangsri, Nithiya Rattanapanone, Danai Boonyakiat
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70350074906&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49507
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Institution: Chiang Mai University

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