Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning

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Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning

The effect of calcium carbonate (CaCO3)-nanoparticle-longkong peel extract (LPE) coating on quality and browning of longkong after harvesting were evaluated. Edible coating (carrageenan) was used as a component of 1 mM CaCO3 and 2.00 mg LPE. Longkongs were coated with 0 (control), 1 and 2% carrage...

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Bibliographic Details
Main Authors:	Lichanporn I., Nantachai N., Tanganurat P.
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/14706/ http://journalarticle.ukm.my/14706/1/48_04_04.pdf

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