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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| Main Authors: | , , |
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| 格式: | Article |
| 语言: | English English |
| 出版: |
1988
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/2588/1/Effect_of_Chemical_Treatments_on_the_Shelf_Life_of_Rambutans.pdf |
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