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BACKGROUND
The objective of the present work was to develop strategies for increasing the shelf‐life of red raspberries (Rubus idaeus L.), by preventing microorganism growth.
RESULTS
Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also...
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