Improvement of shelf-life quality of ivy gourd (Coccinia grandis L. Voigt) using an exogenous coating of mannitol and sorbitol
Mannitol and sorbitol are considered as suitable osmolytes. In light of this, the two reagents were applied (100 µM to 400 µM individually and combinations of 100 µM + 100 µM to 400 µM + 400 µM) by dipping the ivy gourd fruits in them. The physiological along with physical parameters were assessed w...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2023-10-01
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| Serija: | Food Chemistry Advances |
| Teme: | |
| Online dostop: | http://www.sciencedirect.com/science/article/pii/S2772753X23000801 |
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