date:Aug 30, 2012
lating the epidermal structure and wax layer of different fruits with improved production performance.
Appropriate amounts of the coating form a thin porous membrane on the fruit surface reduces the respiration, decreases evaporation of water and prevents the invasion of micro-organisms.
It also delays dehydration, inhibits the volatilization of aromatic substance, improves texture and extends shelf life of the fruits.
Sensory evaluation was conducted to assess product on colour, flavour, fir