Application salicylic acid and aloevera gel as edible coating layer to preserving fresh-cut melon slices in cold storage

The change in packaged fresh-cut grapes quality that prepared by two different storage methods and treated by Salicylic acid and aloe vera was evaluated. Each melon fresh-cut slice, were prepared to treated with treatment. Thereafter, melon fresh-cut were treated by salicylic acid 0.5, 1% and aloe v...

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Veröffentlicht in:	International food research journal 2017-12, Vol.24 (6), p.2456-2459
Hauptverfasser:	Riaie, S, Saadatian, M, Aghaie, M, Alizadeh, M, Hajitaghiloo, R
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Aloe vera Cold storage Enzymes Fruits Polyamines Quality Salicylic acid Vitamin C
Online-Zugang:	Volltext
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