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Sweet pepper (Capsicum annum L. cv. Emperor) fruits were coated with Aloe vera gel at 4%, 5%, and 6% concentrations combined with 2% rosehip oil and stored at room temperature (25-28℃) for 9 days. At ...room temperature, T1 (4% AV + 2% RO) has the least reduction of firmness from 14.88 ± 1.73 N to 10.60 ± 0.76 N throughout the storage days. In terms of color changes, T3 (6% AV + 2% RO) retained the color of sweet pepper compared to other treatments. Meanwhile, quality parameters including pH and TSS of sweet pepper coated with T2 (5% AV + 2% RO) showed a significant decrease until the last day of storage with corresponding values of 5.38 and 3.03 %Brix, respectively. Overall, a concentration of 5% AVG and 2% rosehip oil was found to be sufficient in maintaining the postharvest quality and storability of sweet pepper stored at room temperature.続きを見る
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