The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (<i>Myrtillocactus geometrizans</i>) Fruits

The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (<i>Myrtillocactus geometrizans</i>) Fruits

The <i>Myrtillocactus geometrizans</i> (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life o...

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Bibliographic Details
Main Authors:	César Uriel López-Palestina, César Leobardo Aguirre-Mancilla, Juan Carlos Raya-Pérez, Juan Gabriel Ramírez-Pimentel, Jorge Gutiérrez-Tlahque, Alma Delia Hernández-Fuentes
Format:	Article
Language:	English
Published:	MDPI AG 2018-11-01
Series:	Agronomy
Subjects:	<i>Myrtillocactus geometrizans</i> edible coating shelf life bioactive compounds antioxidants
Online Access:	https://www.mdpi.com/2073-4395/8/11/248

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