A Pectin-Based Active Coating for Preservation of Fresh-Cut Apples: Incorporated with Luteolin and ε-Polylysine for Enhanced Performance.

Foods · 2025 · PMC12785363 · PMID 41517129

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a decreasing trendno p-value reported

As illustrated in Figure 10 c,d, the TSS and TA of the fresh-cut apples generally showed a decreasing trend across all apple groups during storage except for the AP group, which showed an increase in TSS in the initial storage period (0–3 d).

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an increasing trendno p-value reported

The gallic acid functionalized films exhibited an increasing trend at concentrations of 0.01–0.05% and then declined from 0.1% to 0.2%.

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