Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan-Apple Essence Microencapsulation Coating on Browning and Flavor.

Foods · 2024 · PMC11121148 · PMID 38790884

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a decreasing trendno p-value reported

As illustrated in Figure 4 a, the juice yield of all groups of fresh-cut apples showed a decreasing trend during storage, with a more pronounced decline observed after day 6.

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