Effect of a pectin edible coating obtained from orange peels with lemon essential oil on the shelf life of table grapes (Vitis vinifera L. var. Red Globe).

Effect of a pectin edible coating obtained from orange peels with lemon essential oil on the shelf life of table grapes (Vitis vinifera L. var. Red Globe).

The effects of a pectin edible coating (EC) made from orange peels (Citrus sinensis) (1.5%, w/v) and added with lemon essential oil (1%, v/v) were investigated to prolong the shelf life of Red Globe grape variety (Vitis vinifera L.). Coated and uncoated grapes were evaluated for their physicochemica...

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Opis bibliograficzny
Kolejni autorzy: Breceda-Hernandez, Tania Guadalupe, HERNANDEZ CARRILLO, JOCELIN GABRIELA, Martinez Ruiz, Nina Del Rocio, Serna-Guerra, Laura
Format: Artículo
Język:English
Wydane: 2020
Hasła przedmiotowe:
edible coatings
pectin
grapes
orange peel
physicochemical properties
sensory evaluation
info:eu-repo/classification/cti/2
info:eu-repo/classification/cti/6
Dostęp online:http://www.ifrj.upm.edu.my/27%20(03)%202020/DONE%20-%2020%20-%20IFRJ19860.R2.pdf
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