Effect of citric acid incorporated with chitosan-based coating to control pericarp browning in fresh longan fruit

• المؤلفون الرئيسيون: Apai W., Sardsud V., Boonprasom P., Sardsud U.
• التنسيق: Conference or Workshop Item
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-61449195383&partnerID=40&md5=7a1d4cfb72318fe3f72f0571d5def490; http://cmuir.cmu.ac.th/handle/6653943832/5417

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...