Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus)

This study was conducted to determine the effects of hot water temperature, time of submergence and storage duration on dragon fruit (Hylocereus polyrhizus). Fresh harvested dragon fruits were treated with hot water temperatures at 35, 45 and 60 ?C and time of submergence for 15, 30 and 60 minutes...

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Bibliographic Details
Main Authors: Lum, Mok Sam, Norazira Mohammad Azri
Format: Article
Language:English
Published: Canadian Center of Science and Education 2011
Subjects:
Online Access:https://eprints.ums.edu.my/id/eprint/19459/1/Effects%20of%20hot%20water.pdf