The TSS content of lemon samples in all treatments showed a trend of increase that was rapid in un-coated samples, followed by samples coated with alginate only, where the rate of increase after 10 days of storage reached 13.64% and 8.879%, respectively.
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Preservation of freshly-cut lemon slices using alginate-based coating functionalized with antioxidant enzymatically hydrolyzed rice straw-hemicellulose.
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