Figures index

From

Effect of Natural Aloe Vera Gel Coating Combined with Calcium Chloride and Citric Acid Treatments on Ggrape (Vitis vinifera L. Cv. Askari) Quality during Storage

Shirin Shahkoomahally, Asghar Ramezanian

American Journal of Food Science and Technology. 2014, 2(1), 1-5 doi:10.12691/ajfst-2-1-1
  • Figure 1. Cumulative weight loss during cold storage (4°C) of control (C) and A. vera-coated with calcium (AC) chloride and citric acid (ACa) table grapes clusters. Data are the mean ± SE
  • Figure 2. Change in TA during cold storage (4°C) of control (C) and A. vera-coated with calcium (AC) chloride and citric acid (ACa) table grapes clusters. Data are the mean ± SE
  • Figure 3. Changes in soluble solids content of control (C) and A. vera-coated with calcium (AC) chloride and citric acid (ACa) table grapes clusters. Data are the mean ± SE
  • Figure 4. Ascorbic acid content during cold storage (4°C) of control (C) and A. vera-coated with calcium (AC) chloride and citric acid (ACa) table grapes clusters. Data are the mean ± SE
  • Figure 5. Scores for sensory analysis during of storage at 4°C of control (C) and A. vera-coated with calcium (AC) chloride and citric acid (ACa) table grapes clusters. Data are the mean ± SE of scores made by 10 judges in five cluster from each treatment
  • Figure 6. Scores for decay berries during storage at 4°C of control (C) and A. vera-coated with calcium (AC) chloride and citric acid (ACa) table grapes clusters. Data are the mean ± SE