Quality and shelf life of minimally-processed litchi fruit
Quality and shelf life of sanitized peeled litchi arils of three cultivars, 'Honghuay', 'Gimjeng' and 'Jugkapat', were studied. The peeled and deseeded litchi arils were sanitized with 50 mg/L of peroxyacetic acid (PAA) solutions for 1 min. Subsequently, they were drain...
Saved in:
Main Authors: | Putkrong Phanumong, Nithiya Rattanapanone, Methinee Haewsungcharern |
---|---|
Format: | Journal |
Published: |
2018
|
Subjects: | |
Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84927761809&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/54912 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Chiang Mai University |
Similar Items
-
Quality and shelf life of minimally-processed litchi fruit
by: Putkrong Phanumong, et al.
Published: (2018) -
Combined effect of calcium chloride and peroxyacetic acid on quality and shelf life of minimally processed longan fruit
by: Danunut Bunnag, et al.
Published: (2018) -
Effectiveness of sodium hypochlorite, peroxyacetic acid and peroxycitric acid in reducing microorganisms on the surface of fresh whole litchi fruit and its arils
by: Putkrong Phanumong, et al.
Published: (2018) -
Effect of modified atmosphere packaging with varied gas combinations and treatment on the quality of minimally-processed litchi fruits
by: Putkrong Phanumong, et al.
Published: (2018) -
Combined effect of calcium salt treatments and chitosan coating on quality and shelf life of carved fruits and vegetables
by: Jomkhwun Suwannarak, et al.
Published: (2018)