Effects of hot water dip treatment on physicochemical characteristics, anthracnose (Colletotrichum musae) control and enzymatic activity of berangan banana (Musa sapientum L.) during ripening
Banana, as an important export fruit, is a highly perishable commodity.Postharvest rot is the major factor limiting the extension of storage life of banana. The beneficial effect of heat treatment to control decay and prolong the shelf life has been reported on various fruits. To achieve the best co...
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| Format: | Thesis |
| Language: | English |
| Published: |
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/32275/1/FP%202012%2034R.pdf |
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