Comparison of effectiveness between bees-carnauba mixed wax and chitosan when combination with phenyllactic acid on postharvest qualities of Orange Fruit CV. Canh during low temperature storage

Comparison of effectiveness between bees-carnauba mixed wax (MW) and chitosan when combination with phenyl lactic acid (PLA) on postharvest qualities of orange fruit cv. Canh during low temperature storage was studied, by soaking fruit in 2.5% PLA before coating with 8% MW and 2% chitosan solution,...

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Main Authors: Huyen Nguyen Thu, P. Tanachai
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85007487857&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55275
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-552752018-09-05T03:03:38Z Comparison of effectiveness between bees-carnauba mixed wax and chitosan when combination with phenyllactic acid on postharvest qualities of Orange Fruit CV. Canh during low temperature storage Huyen Nguyen Thu P. Tanachai Biochemistry, Genetics and Molecular Biology Immunology and Microbiology Comparison of effectiveness between bees-carnauba mixed wax (MW) and chitosan when combination with phenyl lactic acid (PLA) on postharvest qualities of orange fruit cv. Canh during low temperature storage was studied, by soaking fruit in 2.5% PLA before coating with 8% MW and 2% chitosan solution, and then storing at 5 ± 1°C for 60 days. While, untreated fruits were used as control. Percentage of weight loss and fruit decay, total sugar content, titratable acidity content, total soluble solids (TSS) content, ascorbic acid content, and total microorganisms were monitored during the preservative time. The results showed that 2.5% PLA in combination with 8% MW had a higher preservative effectiveness when compared to 2.5% PLA in combination with 2% chitosan and control fruits, which was expressed as lower percentage of weight loss and fruit decay, and lower total microorganisms for 60 days in storage. Moreover, fruits maintained nutrient ingredients expressed as total sugars, titratable acidity, TSS and ascorbic acid content. 2018-09-05T02:53:54Z 2018-09-05T02:53:54Z 2016-01-01 Journal 18121837 2-s2.0-85007487857 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85007487857&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/55275
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
spellingShingle Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
Huyen Nguyen Thu
P. Tanachai
Comparison of effectiveness between bees-carnauba mixed wax and chitosan when combination with phenyllactic acid on postharvest qualities of Orange Fruit CV. Canh during low temperature storage
description Comparison of effectiveness between bees-carnauba mixed wax (MW) and chitosan when combination with phenyl lactic acid (PLA) on postharvest qualities of orange fruit cv. Canh during low temperature storage was studied, by soaking fruit in 2.5% PLA before coating with 8% MW and 2% chitosan solution, and then storing at 5 ± 1°C for 60 days. While, untreated fruits were used as control. Percentage of weight loss and fruit decay, total sugar content, titratable acidity content, total soluble solids (TSS) content, ascorbic acid content, and total microorganisms were monitored during the preservative time. The results showed that 2.5% PLA in combination with 8% MW had a higher preservative effectiveness when compared to 2.5% PLA in combination with 2% chitosan and control fruits, which was expressed as lower percentage of weight loss and fruit decay, and lower total microorganisms for 60 days in storage. Moreover, fruits maintained nutrient ingredients expressed as total sugars, titratable acidity, TSS and ascorbic acid content.
format Journal
author Huyen Nguyen Thu
P. Tanachai
author_facet Huyen Nguyen Thu
P. Tanachai
author_sort Huyen Nguyen Thu
title Comparison of effectiveness between bees-carnauba mixed wax and chitosan when combination with phenyllactic acid on postharvest qualities of Orange Fruit CV. Canh during low temperature storage
title_short Comparison of effectiveness between bees-carnauba mixed wax and chitosan when combination with phenyllactic acid on postharvest qualities of Orange Fruit CV. Canh during low temperature storage
title_full Comparison of effectiveness between bees-carnauba mixed wax and chitosan when combination with phenyllactic acid on postharvest qualities of Orange Fruit CV. Canh during low temperature storage
title_fullStr Comparison of effectiveness between bees-carnauba mixed wax and chitosan when combination with phenyllactic acid on postharvest qualities of Orange Fruit CV. Canh during low temperature storage
title_full_unstemmed Comparison of effectiveness between bees-carnauba mixed wax and chitosan when combination with phenyllactic acid on postharvest qualities of Orange Fruit CV. Canh during low temperature storage
title_sort comparison of effectiveness between bees-carnauba mixed wax and chitosan when combination with phenyllactic acid on postharvest qualities of orange fruit cv. canh during low temperature storage
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85007487857&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55275
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