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...

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Bibliographic Details
Main Authors: W. Chitbanchong, V. Sardsud, K. Whangchai, R. Koslanund, P. Thobunluepop
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=72249119755&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/59223
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Institution: Chiang Mai University