Control of rotting and browning of Longan fruit cv. Biew Kiew after harvested by sulphur dioxide treatment under various storage temperatures

The experiment of Longan fruit cv. Biew Kiew, untreated (control) and treated with SO2 treatment were stored under 2±2 and 7±2°C for 0, 2, 4, 6 and 8 weeks were studied. The treatment of fresh longan fruit with SO2 fumigation combined with the suitable storage condition improved the overall longan f...

Full description

Saved in:
Bibliographic Details
Main Authors: Chitbanchong W., Sardsud V., Whangchai K., Koslanund R., Thobunluepop P.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-72249119755&partnerID=40&md5=4f57f7945796f440eaa54ed5edefaade
http://www.ncbi.nlm.nih.gov/pubmed/20180317
http://cmuir.cmu.ac.th/handle/6653943832/5702
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
Language: English