@article{ajfst2014211,
author={{Shahkoomahally, Shirin and Ramezanian, Asghar},
title={Effect of Natural <i>Aloe </i><i>V</i><i>era </i>Gel Coating Combined with Calcium Chloride and Citric Acid Treatments on Ggrape (<i>Vitis </i><i>v</i><i>inifera </i>L. Cv. Askari) Quality during Storage},
journal={American Journal of Food Science and Technology},
volume={2},
number={1},
pages={1--5},
year={2014},
url={http://pubs.sciepub.com/ajfst/2/1/1},
abstract={A novel edible coating based on natural Aloe vera gel in combination with calcium chloride (2%) and citric acid (1%) was used as a mean of preservation to maintain the quality and safety in table grape (Vitis vinifera L. cv. Askari) during cold storage at 4¡ãC temperature and 85 ¡À 5 % relative humidity for 35 days. Coated clusters delayed the increase in weight loss and soluble solids content, retained greater ascorbic acid and titratable acidity contents than control. Moreover, the sensory analyses revealed beneficial effects in terms of delaying rachis browning and dehydration, which was significantly lower in treated than control fruit.},
doi={10.12691/ajfst-2-1-1}
publisher={Science and Education Publishing}
}