Impact of edible coating derived from a combination of Aloe vera gel, chitosan and calcium chloride on maintain the quality of mango fruit at ambient temperature
Rabeh Hajebi Seyed, Somayeh Rastegar, Shadab Faramarzi
Topics & Concepts
Ascorbic acidAloe veraChemistryAntioxidantFood scienceChitosanPolyphenol oxidaseTitratable acidPostharvestShelf lifeCold storageMangiferaPeroxidaseHorticultureBotanyBiochemistryBiologyEnzymeNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities