Aloe Vera Gel Coating Retains Persimmon Fruit (Diospyros kaki) Quality during Storage at Room Temperature
Abdul Jalal, Abdur Rab* and Naveed Ahmad
The effect of storage duration and Aloe vera gel concentrations on the firmness of persimmon fruit. The error bars represent LSD at P≥0.05.
Decay incidence in persimmon fruits in relation to storage duration and Aloe vera gel concentrations. The error bars represent LSD at P≥0.05.
The influence of storage duration and Aloe vera gel concentrations on the organoleptic quality score of persimmon fruit. The vertical error bars represent LSD at P≥0.05.
The influence of storage duration and Aloe vera gel concentrations on the total soluble solids (TSS) of persimmon fruit. The error bars represent LSD at P≥0.05.
The influence of storage duration and Aloe vera gel concentrations on the percent acidity of persimmon fruit. The error bars represent LSD at P≥0.05.
Changes in Ascorbic acid content of persimmon fruit in relation to storage duration and Aloe vera gel concentration. The error bars represent LSD at P≥0.05.
