Effects of hot water treatment dipping duration on reducing chilling injury of guava (Psidium guajava L. cv. Kampuchea) during low temperature storage
A study on the effect of hot water treatment (HWT) on reduced chilling injury (CI) of guava (Psidium guajava L. cv. Kampuchea) during low temperature storage was conducted at the School of Sustainable Agriculture, University Malaysia Sabah, Sandakan Campus. CI is a physiological disorder of commodit...
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| Format: | Academic Exercise |
| Language: | English |
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2012
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| Online Access: | https://eprints.ums.edu.my/id/eprint/17060/1/Effects_of_hot_water_treatment_dipping.pdf |