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

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...

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Bibliographic Details
Main Authors: A. Phaiphan, N. Rattanapanone
Format: Book Series
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70450186212&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/60106
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Institution: Chiang Mai University

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