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The consumption of fresh figs (Ficus carica) has long been associated with longevity and health benefits. However, fresh figs are highly perishable. An alternative to extend the shelf life of this fruit might be the application of an edible film. Thus, in this study, fig fruits collected at two maturity stages (referred as stages III and IV) were coated with an alginate–chitosan bilayer edible (A–Ch...
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