Effect of Chemical Treatments on the Shelf Life of Rambutans (Nephelium lappaceum) - II
Dipping rambutans for 5 minutes in sodium metabisulphite, calcium chloride and metabisulphite or calcium chloride and ascorbic acid solutions helped reduce %unacceptable fruits by up to 30% when fruits were stored packaged at 8 C Chemical dipping of rambutans and sulfur dioxide treatments were fo...
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| Format: | Artikel |
| Sprache: | English English |
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1988
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| Online Zugang: | http://psasir.upm.edu.my/id/eprint/2588/1/Effect_of_Chemical_Treatments_on_the_Shelf_Life_of_Rambutans.pdf |
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