Effect of Chlorine Dioxide Fumigation on Quality and Browning of Broad Beans
To study the effect of chlorine dioxide fumigation on the preservation of postharvest broad beans, broad beans were fumigated with different concentrations of ClO2 (0, 15, 30 and 60 μL/L), stored at room temperature and evaluated for color difference, firmness, mass loss percentage, browning index a...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-027.pdf |