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

• المؤلفون الرئيسيون: Chitbanchong W., Sardsud V., Whangchai K., Koslanund R., Thobunluepop P.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: 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
• المؤسسة: Chiang Mai University

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...