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dc.contributor.authorK. Whangchaien_US
dc.contributor.authorN. Nuanaonen_US
dc.contributor.authorJ. Uthaibutraen_US
dc.description.abstractThis study evaluated the effect of vapour phase hydrogen peroxide (VPHP) at different fumigation times and temperatures. The combination of VPHP and 200 ppm ozone for 60 minutes to control the decay of fresh longan fruit during storage was also investigated. The results showed that fumigation with VPHP for 60 minutes at 60°C was the most effective condition to reduce disease incidence in longan fruit during storage at 5°C for 21 days. Exposure of longan fruit to VPHP combined with ozone or VPHP alone significantly reduced microbial population compared to control. However, the combination of ozone and VPHP treatment had better results in controlling browning and reduction of polyphenol oxidase (PPO) activity.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleEffect of ozone and vapor phase hydrogen peroxide fumigation on the control of postharvest diseases of longan fruit (Dimocarpus longan lour.)en_US
article.title.sourcetitleThai Journal of Agricultural Scienceen_US
article.volume44en_US Mai Universityen_US on Higher Educationen_US
Appears in Collections:CMUL: Journal Articles

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