Effect of fruit dipping in sodium hypochlorite and oxalic acid then coating in bees-carnauba mixed wax on peel browning and decay of Vietnamese longan fruit
The aim of this research was to evaluate the effect of sodium hypochlorite (SH) and oxalic acid (OA) dipping in combination with bees-carnauba mixed wax (MW) coating on decay and peel browning of Vietnamese longan fruit cv. Long. The experiments were firstly carried out by dipping fruits in 200 ppm...
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| Main Authors: | , |
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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=84938888563&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/54179 |
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| 機構: | Chiang Mai University |