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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| Main Authors: | , |
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| Format: | Book Series |
| Published: |
2018
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| Subjects: | |
| 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 |
| Summary: | 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. Results revealed that the most effective treatment in reducing respiration rate (7.45%), weigh loss (15.15%) and pericarp browning score (lower then 3) was 2 kg/cm2for 1 h. |
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