Investigation of the effect of aloe vera gel coating combined with free and encapsulated savory essential oil on the shelf life of strawberries
Strawberries are highly perishable fruits prone to rapid spoilage. This study evaluated the effects of different concentrations of Aloe vera gel (AVG) (0, 50 % w/w and 100 %), savory essential oil (SEO) (0 and 200 ppm) in both free and nano-encapsulated forms, and storage duration (4, 8, and 12 days...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005748 |
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