Effect of the Combined Application of Aqueous Cabbage Seed Extract and Chitosan Solutions on the Shelf Life of Fresh-Cut Apple Cubes
Enzymatic browning is the negative color effect of polyphenol oxidase activity in cut fresh fruit products, which reduces their quality, shelf life, and marketability. To preserve the color after cutting, apple cubes were treated with aqueous cabbage seed extracts (ACEs) at 5–10% <i>w</i>:<i>v</i> s...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-08-01
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| Col·lecció: | Horticulturae |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2311-7524/11/8/953 |
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