Effect of citric acid incorporated with chitosan-based coating to control pericarp browning in fresh longan fruit
The application of citric acid incorporated with chitosan-based coating to control pericarp browning of fresh longan fruit was studied. Fresh longan fruit was dipped in solutions of 1, 3 and 5% citric acid mixed in chitosan. Results indicated that pericarp browning during storage was related to weig...
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| Main Authors: | , , , |
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| Format: | Book Series |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=61449195383&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60020 |
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| Institution: | Chiang Mai University |