Impact of high-dose, short periods of ozone exposure on green mold and antioxidant enzyme activity of tangerine fruit by Boonkorn, P., Gemma, H., Sugaya, S., Setha, S., Uthaibutra, J., Whangchai, K.

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Using electrolyzed oxidizing water combined with an ultrasonic wave on the postharvest diseases control of pineapple fruit cv. ‘Phu Lae’ by Khayankarn, S., Uthaibutra, J., Setha, S., Whangchai, K.

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Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. ‘Sai Nam Pung’ during storage by Whangchai, K., Saengnil, K., Singkamanee, C., Uthaibutra, J.

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Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit by Whangchai, K., Saengnil, K., Uthaibutra, J.

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Effect of Ozone Treatment on the Reduction of Chlorpyrifos Residues in Fresh Lychee Fruits by Whangchai, K., Uthaibutra, J., Phiyanalinmat, S., Pengphol, S., Nomura, N.

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The prevention of pericarp browning and the maintenance of post-harvest quality in Vietnamese longan cv. long, using sodium metabisulfite treatment by Hai, L.H. (Chiang Mai Univ. (Thailand). Post-harvest Technology Research Inst.), Uthaibutra, J. (Chiang Mai Univ. (Thailand). Dept. of Biology), Joomwong, A. (Maejo Univ., Chiang Mai (Thailand). Division of Bio-technology)

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