In order to find out the concentration and dipping time of acid-chitosan coating solution for treating “Tieu Da Bo” longan fruits to reduce browning and maintain good quality during storage, an investigationwas carried out in a completely randomized factorial design with two factors by dipping longan fruits in 0; ; ; chitosan coating solution containing N citric acid (pH ) for 1, 3 and 5 minutes. | Effect of chitosan concentration and dipping time in acid-chitosan coating solution on quality of “Tieu da bo” longan fruitsduring cold storage
