Application of edible film and coating based on aloe vera gel for preservation of physicochemical properties of physalis peruviana l. fruits
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This study showed that the AV gel could be suitable for producing an edible film and coating with good physical characteristics such as low WVP (0.0037g/m2 .h.mmHg). AV's low WVP appeared to have a great impact on maintaining post-harvest quality especially reducing the percentage of weight loss of coated fruit during storage.
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