Effect of Wax Coating on Post Harvest Quality Parameters and Sensory Characteristics of Oranges
Victor C. Wabali & Winifred C. Chukwu · Asian Food Science Journal · 2021
Various wax preservatives (Aloe vera gel, polyethene film, Candle wax, and Control) were evaluated to determine their effect on sensory characteristics (color, texture, and overall acceptability) of sweet oranges (Citrus sinensis) preserved at ambient temperature for 21 days. The...
Open access
Research Article
10.9734/afsj/2021/v20i230260