Đang chuẩn bị liên kết để tải về tài liệu:
Effect of chitosan concentration and dipping time in acid-chitosan coating solution on quality of “Tieu da bo” longan fruitsduring cold storage

Đang chuẩn bị nút TẢI XUỐNG, xin hãy chờ

In order to find out the concentration and dipping time of acid-chitosan coating solution for treating “Tieu Da Bo” longan fruits to reduce browning and maintain good quality during storage, an investigationwas carried out in a completely randomized factorial design with two factors by dipping longan fruits in 0; 0.2; 0.3; 0.4% chitosan coating solution containing 0.3 N citric acid (pH 3.3) for 1, 3 and 5 minutes. | Effect of chitosan concentration and dipping time in acid-chitosan coating solution on quality of “Tieu da bo” longan fruitsduring cold storage

TÀI LIỆU LIÊN QUAN

The effect of content and thickness of chitosan thin films on resistive switching characteristics

Effect of chitosan concentration and dipping time in acid-chitosan coating solution on quality of “Tieu da bo” longan fruitsduring cold storage

Effect of laboratory synthesized Cu-chitosan nanocomposites on control of PFSR disease of maize caused by fusarium verticillioids

Effect of polycaprolactone on characteristics and morphology of alginate chitosan lovastatin composite films

Calcium chloride, chitosan and low temperature storage (7 ̊C) effect on biochemical, PLW and marketability of Strawberry cv. Camarosa

The growth promotion effect of microelement fertilizers containing low molecular weight chitosan and xanthan on radish (Raphanus sativus L.)

Enhancing the antibacterial effect of bacteriocin from lactococcus lactis subsp. lactis using chitosan nanoparticles

Study on the effect of chitosan concentration on quality and self-life of tofu

Enhancing the antibacterial effect of chitosan to combat orthopaedic implant-associated infections

Effect of nanosilica/chitosan hybrid on leaf blast and blight diseases of rice in Vietnam