Effects of hot water dip treatment on physicochemical characteristics, anthracnose (Colletotrichum musae) control and enzymatic activity of berangan banana (Musa sapientum L.) during ripening

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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书目详细资料
主要作者:	Mirshekari, Amin
格式:	Thesis
语言:	English
出版:	2012
主题:	Anthracnose Bananas - Effect of heat on Fruit - Ripening
在线阅读:	http://psasir.upm.edu.my/id/eprint/32275/1/FP%202012%2034R.pdf
标签:	添加标签没有标签, 成为第一个标记此记录!

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