To evaluate the effect of nopal muc

To evaluate the effect of nopal mucilage and particle size on the
apple preservation. The batches considered in the study were: control,
mucilage, emulsion/mucilage, nanoemulsion, nanoemulsion/mucilage
and α-tocopherol solution. All coating systems contained 2 g/L of
α-tocopherol. Controls were apples with no treatment. All apples were
sanitized by immersion for 5 min in a chlorine solution at 70 ppm. To
prevent contamination by microorganisms all cutting boards, utensils
and recipients were disinfected. The sanitized fruits were manually
peeled, cut the extremes with a knife and then cored and cut in eight
wedges After cutting, the apple pieceswere immersed in a 1% CaCl2 solution
and then in the corresponding treatment. All samples were drained
at 4 °C to remove excess coating. Once coated, the wedges were packed
in 250 mL polypropylene containers with 90 g of fruit and stored at 4 ±
1 °C and 85% RH for 21 days.

ผลลัพธ์ (อังกฤษ) 2:

To evaluate the Effect of nopal mucilage and particle Size on the
Apple Preservation. The batches considered in the Study were: Control,
mucilage, Emulsion / mucilage, nanoemulsion, nanoemulsion / mucilage
and alpha-Tocopherol Solution. All Coating Systems Contained 2 G / L of
alpha-Tocopherol. Controls were apples with no treatment. Apples were all
sanitized by Immersion for 5 min in a Chlorine Solution at 70 PPM. To
Prevent contamination by microorganisms all Cutting boards, Utensils
and recipients were disinfected. The sanitized Fruits were manually
peeled, with a Knife Cut the extremes and then cored and Eight Cut in
wedges After Cutting, the Apple Pieceswere immersed in a 1% CaCl2 Solution
and then in the corresponding Treatment. All samples were drained
at 4 ° C to Remove excess Coating. Once coated, the wedges were packed
in 250 mL polypropylene Containers with 90 G of Fruit and stored at 4 ±
1 ° C and 85% RH for 21 days.

ผลลัพธ์ (อังกฤษ) 3:

To evaluate the effect of Nopal mucilage and particle size on the
Apple preservation. The batches considered in the study. Were: control
mucilage emulsion / mucilage,,,, nanoemulsion nanoemulsion / mucilage
and α - tocopherol solution. All coating systems. Contained 2 g / L of
α - tocopherol. Controls were apples with no treatment. All apples were
.Sanitized by immersion for 5 min in a chlorine solution at 70 ppm. To
prevent contamination by microorganisms all cutting. Boards utensils
and, recipients were disinfected. The sanitized fruits were manually
peeled cut the, extremes with a knife. And then cored and cut in eight
wedges, After cutting the apple pieceswere immersed in a 1% CaCl2 solution
and then in the. Corresponding treatment.All samples were drained
at 4 ° C to remove excess coating. Once coated the wedges, were packed
in 250 mL polypropylene. Containers with 90 g of fruit and stored at 4 vector
1 ° C and 85% RH for 21 days.