Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit

• المؤلفون الرئيسيون: K. Whangchai, K. Saengnil, J. Uthaibutra
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33744510305&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/61450

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...