The effects of different concentrations (0.1%, 0.3% and 0.5%, w/v) of lemongrass essential oil incorporated
into an alginate-based [sodium alginate 1.29% (w/v), glycerol 1.16% (w/v) and sunflower oil 0.025%
(w/v)] edible coating on the respiration rate, physico-chemical properties, and microbiological and sensory
quality of fresh-cut pineapple during 16 days of storage (10 ± 1 ◦C, 65 ± 10% RH) were evaluated.
The effects of different concentrations (0.1%, 0.3% and 0.5%, w/v) of lemongrass essential oil incorporatedinto an alginate-based [sodium alginate 1.29% (w/v), glycerol 1.16% (w/v) and sunflower oil 0.025%(w/v)] edible coating on the respiration rate, physico-chemical properties, and microbiological and sensoryquality of fresh-cut pineapple during 16 days of storage (10 ± 1 ◦C, 65 ± 10% RH) were evaluated.
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