Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid

Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid

ABSTRACTIn the current study, the most effective concentrations of moringa leaf extract (MLE), aloe vera gel (AV gel), ascorbic acid (1 mM) and oxalic acid (5 mM) were used. Physically mature fruits harvested from a commercial orchard were dipped in aqueous solutions of different edible coatings and...

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Bibliographic Details
Main Authors: Muhammad Shafique, Muhammad Rashid, Sami Ullah, Ishtiaq Ahmad Rajwana, Ambreen Naz, Kashif Razzaq, Muzzamal Hussain, Mohamed A. Abdelgawad, Ahmed H. El-Ghorab, Mohammed M. Ghoneim, Mohamed E. Shaker, Muhammad Imran, Entessar Al Jbawi
Format: Article
Language:English
Published: Taylor & Francis Group 2023-12-01
Series:International Journal of Food Properties
Subjects:
Fragaria × ananassa
edible coating
antioxidative enzymes
biochemical fruit quality
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2267794

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