Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage
Somayeh Rastegar, Sara Atrash
Topics & Concepts
Aloe veraGuar gumSpirulina (dietary supplement)Food scienceRespiration rateChemistryAntioxidantFlavonoidHorticultureBotanyRespirationBiologyRaw materialBiochemistryOrganic chemistryNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities