Use of chlorine dioxide fumigation to alleviate enzymatic browning of harvested 'Daw' longan pericarp during storage under ambient conditions
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...
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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-s2.0-84892852224&partnerID=40&md5=574b97f65a3e363aac98ebb25753166b http://cmuir.cmu.ac.th/handle/6653943832/7330 |
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| Institution: | Chiang Mai University |
| Language: | English |
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