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

• Main Authors: Roongruangsri W., Rattanapanone N., Boonyakiat D.
• 格式: Article
• 語言: English
• 出版: 2014
• 在線閱讀: http://www.scopus.com/inward/record.url?eid=2-s2.0-70350074906&partnerID=40&md5=02b419f1b040890c95f9c1f711488c22; http://cmuir.cmu.ac.th/handle/6653943832/607
• 機構: 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...