Evaluation of a polyethylene-candelilla coating for tangerine fruit cv. Sai Num Pung
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...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-70350074906&partnerID=40&md5=02b419f1b040890c95f9c1f711488c22 http://cmuir.cmu.ac.th/handle/6653943832/607 |
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| Institution: | Chiang Mai University |
| Language: | English |