Synergistic effect of aqueous ozone and guar gum coating on the quality and shelf life of stored papaya fruit

B. R. Vinod,Ram Asrey, M. Menaka, Sajeel Ahamad,Nirmal Kumar Meena,Chander Bhan, G. Avinash

Journal of Food Measurement and Characterization（2024）

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摘要

The study aimed to investigate the sole aqueous ozone (Oz) and guar gum (GG) coating and the combined effects of aqueous ozone and GG coating (Oz + GG) on the quality and shelf life of ‘Red Lady’ papaya. The ozone (2 mg L−1 for 5 min) and 0.3

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关键词

Weight loss,Texture,Color,Bioactive compounds,Decay incidence,Sensory

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