Effect of edible coatings on quality of mango fruit (Mangifera indica) 'Chok-Anan' during Storage

• المؤلفون الرئيسيون: Phaiphan A., Rattanapanone N.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-70450186212&partnerID=40&md5=d4b1e72d2183167cd923c7b0300e86a1; http://cmuir.cmu.ac.th/handle/6653943832/576

Four coatings were used for treatment mango fruit, 'Chok-Anan'. These were 0.5% chitosan, 1% carboxymethyl-cellulose (CMC) with 2% propyleneglycol, butter emulsion (butter:water = 4:1) and non-coated control. During storage at 13±0.5°C, 93±2% relative humidity for 21 days, the fruit were a...