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

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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書目詳細資料
Main Authors:	Le Ha Hai, Jamnong Uthaibutra
格式:	雜誌
出版:	2018
主題:	Biochemistry, Genetics and Molecular Biology Immunology and Microbiology
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
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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