Use of electrolyzed oxidizing water to control postharvest disease during storage of tangerine cv. 'Sai Nam Pung'
The effect of electrolyzed oxidizing (EO) water on the inactivation of Penicillium digitatum inoculated on tangerine fruits was investigated. An electrolytic cell for the production of EO water was operated using saturated NaCl. EO water produced contained a free chlorine concentration of 215 ppm at...
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=75649088862&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/48812 |
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