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Effect of edible coatings and storage temperatures on maintenance of aril quality and microbial population of pomegranate cv. Bhagwa packed in clamshells
Chia sẻ: Trinhthamhodang4 Trinhthamhodang4 | Ngày: | Loại File: PDF | Số trang:9
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This paper seeks to propose that edible coatings could be used to preserve the fresh-like quality of minimally processed pomegranate arils and extend their shelf life. Studies were conducted on three different edible coatings chitosan (1%), aloe vera gel (100%) and honey (10%).
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