Preparation of Fresh-Keeping Paper Using Clove Essential Oil through Pickering Emulsion and Maintaining the Quality of Postharvest Cherry Tomatoes.

Foods · 2024 · PMC11083675 · PMID 38731701

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an increasing trendno p-value reported

As depicted in Figure 6 , with the extension of the storage time of cherry tomatoes, the decay incidence of each group showed an increasing trend.

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showed a trendno p-value reported

The SSC of 0.75 wt% CEO group showed a trend of increasing first and then decreasing.

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a decreasing trendno p-value reported

The Vc content of both control group and 0.75 wt% CEO group showed a decreasing trend because the Vc oxidase of cherry tomatoes might react with oxygen in the air to degrade Vc into dehydroascorbic acid [ 40 ].

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