Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/38538
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dc.contributor.authorBui, Thi Phuong Dung-
dc.date.accessioned2020-10-30T03:44:28Z-
dc.date.available2020-10-30T03:44:28Z-
dc.date.issued2020-
dc.identifier.issn0866-8132-
dc.identifier.urihttps://dspace.ctu.edu.vn/jspui/handle/123456789/38538-
dc.description.abstractThis study investigated the effects of the combination of hot water treatment (HWT), chitosan coating, and modified atmosphere packaging (MAP) on the quality and storage time of Da Bo longan fruits. The results indicated that longan fruits treated by HWT at 52 °C for 30 seconds before the coating of chitosan 0.2% at pH 3.3 for 2 mins and stored in MAP (Lifespan) inhibited post-harvest pathogens, delayed the changes in color, reduced the pericarp browning and extended the shelf life of longan fruits during storage at 5 ± 1 °C. The shelf life of treated longan fruits was up to 35 days when stored at 5 ± 1 °C, relative humidity (RH) of 85-90%.vi_VN
dc.language.isoenvi_VN
dc.relation.ispartofseriesJournal of Science Technology and Food;Vol. 20 No 01 .- P.26-36-
dc.subjectCoating chitosanvi_VN
dc.subjectHot water treatmentvi_VN
dc.subjectLongan fruitvi_VN
dc.subjectMAPvi_VN
dc.subjectPost-harvest qualityvi_VN
dc.titleCombination of heat treatment, chitosan coating and modified atmosphere packaging to improve post-harvest quality of da bo longan fruitvi_VN
dc.typeArticlevi_VN
Appears in Collections:Khoa học Công nghệ và Thực phẩm

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