Evaluation of a polyethylene-candelilla coating for tangerine fruit cv. Sai Num Pung

• المؤلفون الرئيسيون: Worawaran Roongruangsri, Nithiya Rattanapanone, Danai Boonyakiat
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Multidisciplinary
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70350074906&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/60002
• المؤسسة: Chiang Mai University

Tangerine fruit cv. Sai Num Pung were coated with four microemulsion wax formulations. The main ingredients were polyethylene and candelilla in ratios : 100:0, 75:25, 60:40 and 0:100 (100% PE, 75% PE, 60% PE and 0% PE). Coated and washed non-coated fruit (control) were stored in plastic baskets at 2...