Synthesis of Neem-Oil-Infused Niosome and Starch Nanoparticle Coatings for Preserving the Quality of Strawberry Fruit.

Similarly, the pH of control strawberries ( Table 1 ) showed an increasing trend from 3.3 ± 0.02 to 3.6 ± 0.01, while the treated samples remained relatively stable at 3.4 ± 0.03.

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