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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Bibliographic Details
Main Authors: Apai W., Sardsud V., Boonprasom P., Sardsud U.
Format: Conference or Workshop Item
Language:English
Published: 2014
Online Access: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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Institution: Chiang Mai University
Language: English
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