Effect of high carbondioxide pressure treatments on postharvest quality of longan 'daw' fruit

Effect of high CO2pressures 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 CO2pressures 1, 1.5 and 2 kg/cm2for 1, 2 and 3 h then the fruit were stored at 10°C with 85% RH for 15 days. Re...

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Bibliographic Details
Main Authors: K. Withee, T. Pankasemsuk
Format: Book Series
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78650912376&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/50423
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Institution: Chiang Mai University