Use of chlorine dioxide fumigation to alleviate enzymatic browning of harvested 'Daw' longan pericarp during storage under ambient conditions

• Main Authors: Saengnil K., Chumyam A., Faiyue B., Uthaibutra J.
• 格式: Article
• 語言: English
• 出版: 2014
• 在線閱讀: http://www.scopus.com/inward/record.url?eid=2-s2.0-84892852224&partnerID=40&md5=574b97f65a3e363aac98ebb25753166b; http://cmuir.cmu.ac.th/handle/6653943832/7330
• 機構: Chiang Mai University

Pericarp browning reduces both the shelf-life and market value of harvested longan fruit stored at room temperature. Our study investigated the efficiency of chlorine dioxide (ClO2) fumigation at reducing pericarp browning of longan (Dimocarpus longan Lour.) cv. Daw. Fresh longan fruit were fumigate...