Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

<div>Effect of different coating treatments on the ascorbic acid, pH, and membrane leakage of bell pepper during cold storage at 8 ± 1°C for 24 days.</div>

Journal of Food Quality

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Figure 3

Figure 3: Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder” 