Effect of Heat Treatment on the Quality and Antioxidant Capacity of ‘Tainung NO. 2’ Papaya Fruit
碩士 === 國立中興大學 === 園藝學系所 === 98 === This study evaluated the effect of combination of hot water treatment and vapor heat treatments (VHT) on papaya fruit quality and established a standardized treatment to reduce postharvest disease. It explored the changes in antioxidant capacity when fruit was expo...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/09413055826589094448 |