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

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