Control of Rotting and Browning of Longan Fruit cv. Biew Kiew after Harvested by Sulphur Dioxide Treatment under Various Storage Temperatures

摘要

The experiment of Longan fruit cv. Biew Kiew, untreated (control) and treated with SO₂ treatment were stored under 2±2 and 7±2°C for 0, 2, 4, 6 and 8 weeks were studied. The treatment of fresh longan fruit with SO₂