Physiological and physicochemical responses of 'Sai nam phueng' tangerine to commercial coatings
Tangerine fruit cv. Sai Nam Phueng was coated with six commercial coatings: Citrashine, Fomesa, Citrosol AK, Supershine-C, Zivdar, and Perfect Shine. Fruit were coated using gloved hands and stored at room temperature (23 ± 3 8C) and 56% ± 5% relative humidity. Physiological and chemical properties...
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77952047581&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/50481 |
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| 機構: | Chiang Mai University |