Effect of citric acid incorporated with chitosan-based coating to control pericarp browning in fresh longan fruit
The application of citric acid incorporated with chitosan-based coating to control pericarp browning of fresh longan fruit was studied. Fresh longan fruit was dipped in solutions of 1, 3 and 5% citric acid mixed in chitosan. Results indicated that pericarp browning during storage was related to weig...
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| Main Authors: | , , , |
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| 格式: | Conference or Workshop Item |
| 語言: | English |
| 出版: |
2014
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| 在線閱讀: | http://www.scopus.com/inward/record.url?eid=2-s2.0-61449195383&partnerID=40&md5=7a1d4cfb72318fe3f72f0571d5def490 http://cmuir.cmu.ac.th/handle/6653943832/5417 |
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| 機構: | Chiang Mai University |
| 語言: | English |