【摘 要】
：
Dipping treatments have been applied to fresh-cut fruit to maintain and/or improve eating quality and to extend postharvest shelf life of the products after fresh-cut processing.The objectives of this
【机 构】
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Department of Food Technology,Faculty of Science,Chulalongkorn University
【出 处】
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The Second Asian Horticultural Congress(第二届亚洲园艺大会)
论文部分内容阅读
Dipping treatments have been applied to fresh-cut fruit to maintain and/or improve eating quality and to extend postharvest shelf life of the products after fresh-cut processing.The objectives of this study was to investigate the effect of dipping treatments including 1％w/w chitosan, 1％w/w konjac glucomannan (KG), 1％w/w calcium chloride (CaC12), 1％w/w sodium chloride (NaC1) alone and combinations on the instrumental and sensory quality characteristics of fresh-cut apple (cultivar Fuji) and to identify the suitable dipping treatment for fresh-cut apple.
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