Synergistic Utilization of <i>ε</i>-Polylysine and p-Coumaric Acid as Natural Preservatives for Enhancing the Shelf Life of Fresh-Cut Green Bell Peppers

<div>Photographs of the untreated green pepper slices and <i>ε</i>-polylysine alone and in combination with p-Coumaric acid treated green bell pepper slices during 12 days storage period at 8°C.</div>

Journal of Food Biochemistry

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Figure 3

Figure 3: Synergistic Utilization of <i>ε</i>-Polylysine and p-Coumaric Acid as Natural Preservatives for Enhancing the Shelf Life of Fresh-Cut Green Bell Peppers 

Figure 3 | Synergistic Utilization of ε-Polylysine and p-Coumaric Acid as Natural Preservatives for Enhancing the Shelf Life of Fresh-Cut Green Bell Peppers 