Effect of Three Different <i>Aloe vera</i> Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three differ...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Roberta Passafiume, Raimondo Gaglio, Giuseppe Sortino, Vittorio Farina
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2020-07-01
سلاسل:	Foods
الموضوعات:	post-harvest technologies sustainability hydroxypropyl methylcellulose lemon essential oil natural antimicrobial agents <i>Actinidia deliciosa</i> A
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/9/7/939
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!