New innovations…control of mangosteen color and quality during transportation Researchers of the Center of Excellence for Essential Oil Innovation Walailak University Discovered a method to control the color of mangosteen to slow down ripening by developing absorbent material from waste material from rubber wood waste. to be used to control the atmosphere in the transportation of mangosteen to allow the fruit to breathe properly As a result, the mangosteen has color and ripening quality in grade A fruit.
For more information, see Matan, N., and Songsamoe, S. (2022). “Controlled release of orange oil vapor to delay the ripening and mold growth of mangosteens (Garcinia mangostana) using rubberwood sawdust,” BioResources 17(2). , 2917-2932 (Scopus, ISI)