Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit
The effects of ozone, in combination with citric, ascorbic and oxalic acid, on postharvest decay and pericarp browning of longan fruit cv. "Daw" were studied. Fruits were exposed to ozone at a concentration of 200 μl l-1for 0 (control), 15, 30, 60 and 120 min; then stored at a 25 °C. Expos...
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| Main Authors: | , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33744510305&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/61450 |
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| 機構: | Chiang Mai University |