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

• المؤلفون الرئيسيون: Le Ha Hai, Jamnong Uthaibutra
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84938888563&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/54179

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...