Thus the tested xanthan gum based edible coating plus cinnamic acid may contribute to reduce the surface browning and enhance the shelf-life of fresh-cut ‘Nashpati’ and ‘Babughosha’ for 4 days and 8 days, respectively at 4 C.
Thus the tested xanthan gum based edible coating plus cinnamic acid may contribute to reduce the surface browning and enhance the shelf-life of fresh-cut ‘Nashpati’ and ‘Babughosha’ for 4 days and 8 days,respectively at 4 C.