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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2018
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