Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit

The potential of gum arabic enriched with cinnamon essential oil for improving the qualitative characteristics and storability of guava (Psidium guajava L.) fruit

Effect of alginate coating enriched with Shirazi thyme essential oil on quality of the fresh pistachio (Pistacia vera L.)

Enhanced chilling tolerance of pomegranate fruit by edible coatings combined with malic and oxalic acid treatments

Incorporation of Zataria multiflora Boiss essential oil into gum Arabic edible coating to maintain the quality properties of fresh in-hull pistachio (Pistacia vera L.)

Maintenance of quality and bioactive compounds in pomegranate fruit (Punica granatumL.) by combined application of organic acids and chitosan edible coating