FRUIT PRESERVATION METHOD USING ALOE VERA AND SODIUM SULFITE

Abstract

This invention describes a novel fruit preservation method utilizing Aloe Vera extract and Sodium Sulfite Solution, specifically tailored for enhancing the shelf life and maintaining the quality of apples. Aloe Vera gel forms a protective coating on the surface of the apples, while Sodium Sulfite inhibits enzymatic browning and microbial growth, effectively extending their shelf life. Through a synergistic approach, this method addresses key challenges such as microbial activity and quality degradation, ensuring both safety and sensory attributes are preserved. The incorporation of natural ingredients aligns with consumer preferences for sustainable and high-quality food products. With demonstrated effectiveness, including a six-day extension of shelf life for apples, and potential applications across various fruit varieties, this innovative preservation method offers promising solutions for the food industry, meeting consumer demands for safe, fresh, and environmentally friendly food options

Specification

Description:[0001] This invention relates to the field of chemical engineering more particularly a food preservation method by addresses challenges in maintaining the quality of fruits, notably apples. It pertains to enhance fruit shelf life by maintaining the colour, pH, odour, weight loss, freshness, etc.

[0002] It introduces a method utilizing Aloe Vera extract and a sodium sulfite solution to create a protective coating, mitigating deterioration factors such as air exposure and enzymatic activity. The process enhances shelf life while preserving freshness and nutritional value. Specifically tailored to apple preservation, the method combats discoloration and flavor loss. This innovation offers a sustainable solution for extending fruit shelf life, reducing waste, and meeting consumer demand for high-quality produce.


PRIOR ART AND PROBLEM TO BE SOLVED

[0003] Shelf life is a critical aspect of food safety and quality assurance, delineating the duration during which a food product maintains its safety for consumption and retains an acceptable level of quality for consumers. Conducting a thorough shelf life analysis enables the establishment of precise expiration dates for products, ensuring that their quality remains satisfactory and poses no risk to consumers' health. The duration of shelf life is contingent upon a myriad of physical, microbiological, and chemical processes that occur within the product when stored under recommended conditions. Chemical changes encompass phenomena such as food oxidation, alterations in color, pH fluctuations, and enzymatic degradation. Physical tests are conducted to evaluate parameters like moisture content, textural alterations, and the presence of undesirable phenomena such as breakage or clumping.

[0004] Moreover, microbial assessment is imperative to ascertain the absence of pathogenic microorganisms in accordance with regulatory standards. Beyond the microbial and chemical aspects, sensory attributes like flavor, texture, and appearance significantly influence consumer acceptability. Hence, an in-depth understanding and monitoring of these factors are indispensable in ensuring that food products not only remain safe for consumption but also meet consumers' expectations in terms of quality and sensory experience.

[0005] Various methods are employed for fruit preservation, each with its advantages and challenges. Refrigeration is a commonly used technique, slowing down the ripening process and microbial growth, thus extending fruit shelf life. However, it may not be universally suitable and can lead to quality deterioration over time.

[0006] Freezing halts enzymatic activity and microbial growth, allowing fruits to be stored for extended periods, yet texture and flavor alterations may occur upon thawing. Canning involves heating fruits to destroy microorganisms, sealing them in airtight containers, but may result in nutrient loss and changes in taste. Drying removes moisture, inhibiting microbial growth, but may compromise nutritional value and flavor.

[0007] Chemical preservatives, like sulfites and benzoates, inhibit microbial growth, yet concerns about safety and health risks persist. Modified Atmosphere Packaging (MAP) and Controlled Atmosphere Storage (CAS) modify the atmosphere to slow down ripening, but require specialized equipment and precise control of conditions. Challenges include nutrient loss, texture and flavor changes, infrastructure costs, health concerns, and environmental impact.

[0008] Overcoming these challenges necessitates continued research and innovation to develop sustainable, cost-effective, and nutritionally sound preservation methods meeting consumer demand while ensuring food safety.

[0009] One prior art describes Process and coating composition for extending the shelf life of post harvest produce. The shelf life of freshly harvested produce is prolonged by applying a coating containing an aqueous emulsion of polyvinylidene chloride copolymers. This composition includes 0.25 to 25% copolymer solids to water and 0.001 to 20% plasticizer, like Triton-X. Biocides may also be included to inhibit bacterial and fungal growth during storage, shipping, and sale. This coating effectively extends the produce's shelf life.

[0010] Another prior art mentions A kind of fresh-keeping of vegetables technique. The invention pertains to vegetable preservation technology, specifically a method for preserving vegetables. Combined with controlled atmosphere technology regulating O2, N2, and humidity, this method effectively preserves vegetables, delaying ripening, inhibiting microbial growth, and enhancing storage quality. It significantly extends shelf life, preserving nutritional quality during transportation, making it suitable for long voyages.

[0011] Another prior art discloses Thymol composite biological coating preservative and preparation method and application thereof. The invention presents a thymol-based biological film-coating preservative and its preparation method and application. It can be evenly applied to fruit surfaces through spraying before harvesting, forming a uniform and continuous film, enhancing preservation efficacy.

[0012] This method offers a comprehensive solution to fruit preservation, addressing multiple aspects of quality and safety while utilizing natural ingredients and extending shelf life.


THE OBJECTIVES OF THE INVENTION:

[0013] Shelf life is pivotal for food safety and quality, determining a product's duration of safety and quality maintenance. A comprehensive analysis establishes precise expiration dates, ensuring consumer safety and satisfaction. Shelf life depends on physical, microbiological, and chemical processes, including oxidation, color changes, and enzymatic degradation. Testing encompasses moisture content, texture, and microbial presence. Sensory attributes like flavor and texture also influence consumer acceptability. Various fruit preservation methods exist, each with advantages and challenges. Refrigeration slows ripening and microbial growth, but may not suit all fruits. Freezing halts activity, though texture and flavor changes may occur. Canning destroys microorganisms but can impact nutrients and taste. Drying inhibits growth but may affect nutritional value. Chemical preservatives raise health concerns. Modified Atmosphere Packaging and Controlled Atmosphere Storage slow ripening but require specialized equipment. Challenges include nutrient loss, texture changes, costs, health, and the environment.

[0014] Addressing these demands innovation for sustainable, safe, and appealing preservation methods meeting consumer needs. So herein a for the development of the "Fruit Preservation Method Using Aloe Vera and Sodium Sulfite" has been proposed.

[0015] The principal objective of the invention is to develop an innovative fruit preservation method utilizing Aloe Vera extract and Sodium Sulfite Solution.

[0016] Another objective of the invention is to enhance the shelf life of fruits, particularly apples, by maintaining color, pH, odor, weight loss, and freshness.

[0017] Another objective of the invention is to address challenges in fruit preservation techniques, especially regarding the degradation of apples during storage.

[0018] Another objective of the invention is to minimize the undesirable effects of conventional preservation methods on fruit texture, flavor, and appearance.

[0019] Another objective of the invention is to mitigate enzymatic activity and discoloration in fruits, particularly apples, during storage.

[0020] The further objective of the invention is to optimize the application process of Aloe Vera extract and Sodium Sulfite Solution coating on fruits for effective preservation.

[0021] The further objective of the invention is to provide a sustainable and efficient fruit preservation solution applicable in both domestic and commercial settings.


SUMMARY OF THE INVENTION

[0022] Fruit preservation and the extension of shelf life are imperative for various reasons. Firstly, fruits are highly perishable items prone to spoilage due to factors such as microbial growth, enzymatic activity, and physical damage. Preservation techniques effectively slow down these processes, prolonging the fruit's freshness and edibility. This not only reduces food waste but also ensures a more sustainable approach to consumption.

[0023] Additionally, extending the shelf life of fruits allows for greater availability year-round, irrespective of seasonal variations or geographic constraints. This accessibility is particularly essential for regions where certain fruits are not locally grown or for consumers seeking diverse options beyond their local harvest. Moreover, preservation facilitates easier transportation over long distances, supporting global trade and distribution networks.

[0024] Economically, longer shelf life enhances marketability, benefiting growers, distributors, and retailers by reducing losses due to spoilage and improving inventory management. Furthermore, some preservation methods, such as freezing or canning, help retain the nutritional value of fruits, contributing to the provision of nutritious options for consumers regardless of the time of year.

[0025] Refrigeration is a common method for fruit preservation, slowing ripening and microbial growth to extend shelf life, although its effectiveness varies among different fruits and may lead to quality decline over time. Freezing halts enzymatic activity and microbial growth but can alter texture and flavor upon thawing. Canning involves heating and sealing fruits to eliminate microorganisms, potentially resulting in nutrient loss and taste changes. Drying inhibits microbial growth but compromises nutritional value and flavor.

[0026] Chemical preservatives like sulfites inhibit microbial growth but raise health concerns. Modified Atmosphere Packaging (MAP) and Controlled Atmosphere Storage (CAS) slow ripening but require specialized equipment All these methods suffers with atleast one of the challenge like nutrient loss, texture changes, infrastructure costs, health concerns, and environmental impact, necessitating ongoing research and innovation for sustainable, cost-effective, and nutritionally sound preservation methods ensuring food safety and meeting consumer needs.

[0027] So here is a disclosure of an "Fruit Preservation Method Using Aloe Vera and Sodium Sulfite."

[0028] The present invention introduces an innovative method for fruit preservation utilizing Aloe Vera extract and Sodium Sulfite Solution to enhance shelf life and maintain quality, with a specific focus on apples. This method presents a multifaceted approach, incorporating various components and processes to achieve optimal preservation outcomes. Central to the process are aloe vera leaves, which are utilized to extract gel, along with sodium sulfite (Na2SO3), water, and apple fruits. The gel extracted from aloe vera plays a crucial role by forming a protective coating on the surface of the apple fruit, acting as a barrier against microbial growth and oxidation. Concurrently, the sodium sulfite solution, renowned for its antioxidant properties, inhibits enzymatic browning and microbial growth, further enhancing the preservation process.

[0029] The preparation process involves collecting aloe vera gel from firm, green leaves of the plant, followed by extraction, boiling, freezing, and storage. Similarly, the preparation of Sodium Sulfite Solution entails dissolving sodium sulfite in water and adjusting the volume to achieve the desired concentration. The aloe vera gel cubes are then combined with the sodium sulfite solution to form a solution known as A-Na solution. The apple fruits are coated with this solution, and both coated and uncoated apples are subjected to a battery of tests to assess microbiological, chemical, and organoleptic parameters.

[0030] The results of these tests indicate a significant increase in shelf life post-treatment with Aloe Vera extract and Sodium Sulfite Solution, with the treated apples exhibiting a shelf life extension of 6 days compared to untreated apples. Furthermore, the treated apples maintain appearance, odor, taste, and texture consistency, with reduced microbial activity.

[0031] In summary, the innovative fruit preservation method utilizing Aloe Vera extract and Sodium Sulfite Solution presents a promising solution for enhancing shelf life and maintaining quality, particularly focusing on apples. Through a synergistic approach, the method effectively addresses challenges such as enzymatic browning, microbial growth, and quality degradation. By extending shelf life, preserving sensory attributes, and utilizing natural ingredients, the method aligns with consumer preferences for sustainable and high-quality food products. With demonstrated effectiveness and potential applications beyond apples, this method holds promise for revolutionizing fruit preservation practices, offering benefits for both consumers and the food .


DETAILED DESCRIPTION OF THE INVENTION

[0032] While the present invention is described herein by example, using various embodiments and illustrative drawings, those skilled in the art will recognise invention is neither intended to be limited that to the embodiment of drawing or drawings described nor designed to represent the scale of the various components. Further, some features that may form a part of the invention may need to be illustrated with specific figures for ease of illustration. Such om and glass from the road using a vacuum suction mechanism and a magnetic mechanism attached to the machine at the bottom end. The metal that form disclosed. Still, on the contrary, the invention covers all modification/s, equivalents, and alternatives falling within the spirit and scope of the present invention as defined by the appended claims. The headings are used for organizational purposes only and are not meant to limit the description's size or the claims. As used throughout this specification, the worn "may" be used in a permissive sense (That is, meaning having the potential) rather than the mandatory sense (That is, meaning, must).

[0033] Further, the words "an" or "a" mean "at least one" and the word "plurality" means one or more unless otherwise mentioned. Furthermore, the terminology and phraseology used herein is solely used for descriptive purposes and should not be construed as limiting in scope. Language such as "including," "comprising," "having," "containing," or "involving," and variations thereof, is intended to be broad and encompass the subject matter listed thereafter, equivalents and any additional subject matter not recited, and is not supposed to exclude any other additives, components, integers or steps. Likewise, the term "comprising" is considered synonymous with the terms "including" or "containing" for applicable legal purposes. Any discussion of documents acts, materials, devices, articles and the like are included in the specification solely to provide a context for the present invention.

[0034] In this disclosure, whenever an element or a group of elements is preceded with the transitional phrase "comprising", it is also understood that it contemplates the same component or group of elements with transitional phrases "consisting essentially of, "consisting", "selected from the group comprising", "including", or "is" preceding the recitation of the element or group of elements and vice versa.

[0035] Before explaining at least one embodiment of the invention in detail, it is to be understood that the present invention is not limited in its application to the details outlined in the following description or exemplified by the examples. The invention is capable of other embodiments or of being practiced or carried out in various ways. Also, it is to be understood that the phraseology and terminology employed herein is for description and should not be regarded as limiting.

[0036] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention belongs. Besides, the descriptions, materials, methods, and examples are illustrative only and not intended to be limiting. Methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention.

[0037] The present invention discloses innovative fruit preservation method utilizing Aloe Vera extract and Sodium Sulfite Solution for enhanced shelf life and quality maintenance presents a multifaceted approach to fruit preservation, particularly focusing on apples.

[0038] It involves several intricate components and processes that interact within the system to achieve optimal fruit preservation outcomes. These include aloe vera leaves, which are used to extract the gel, along with sodium sulfite (Na2SO3), water, and apple fruits. These components serve essential roles in the preservation process. The aloe vera leaves are utilized for extracting the gel, which contributes to the protective coating applied to the apple fruits. Sodium sulfite is incorporated to prepare a solution that helps inhibit enzymatic browning and microbial growth, enhancing the shelf life of the fruits. Water is used as a solvent in the preparation of the sodium sulfite solution. Lastly, the apple fruits themselves are the subject of preservation, being coated with the aloe vera gel and sodium sulfite solution to maintain their quality over an extended period.

[0039] At its core, the method addresses the challenges faced in preserving fruits, particularly apples, by mitigating factors such as discoloration, flavor alteration, and enzymatic degradation. Aloe vera extract contributes valuable antimicrobial and antioxidant properties owing to its rich composition of various compounds. The gel extracted from aloe vera, particularly rich in polysaccharides, plays a crucial role by forming a protective layer on the surface of the apple fruit. This layer acts as a shield against microbial growth and oxidation, thus preserving the fruit's quality.

[0040] On the other hand, sodium sulfite solution, renowned for its antioxidant properties, further enhances the preservation process. By inhibiting enzymatic browning and microbial growth, sodium sulfite scavenges oxygen and prevents the oxidation of phenolic compounds present in fruits like apples. This action complements the protective properties of aloe vera extract, collectively contributing to the preservation of the fruit.

[0041] The working principle revolves around the synergistic action of aloe vera extract and sodium sulfite solution, which together form a robust protective coating on the apple fruit's surface. This coating acts as a barrier, effectively preventing the entry of oxygen and microbial contaminants. Additionally, it inhibits enzymatic browning, thereby maintaining the fruit's natural color and appearance. By reducing oxidation and microbial activity, the shelf life of the apple is significantly extended compared to conventional preservation methods.

[0042] The process begins with collection of Aloe vera gel. To collect and remove aloe vera gel, start by selecting firm, green healthy leaves of the plant and cutting them with knife at the base. Thoroughly wash the leaves and dry them with a paper towel to prevent contamination. Remove the latex from the leaf by allowing it to drain out for 10-15 minutes, and then wash the cut end to eliminate any remaining latex. Next, use a sharp knife to cut off the serrated edges and peel away the outer green skin layer. Extract the clear gel strips from the leaf and cut them into cubes. These cubes are then boiled at 100°C for 1 hour, followed by freezing at 0°C, and ultimately stored in a tightly sealed container for future use.

[0043] The preparation of Sodium Sulfite Solution (0.1 M Na2SO3 Solution), begins by dissolving 12.64 g of Na2SO3 in 800 ml of freshly boiled and cooled water. The solution is thoroughly mixed by shaking for approximately 15 minutes, ensuring proper dissolution, and then adjust the volume to 1000 ml.

[0044] For mixing Aloe Vera extract and Sodium Sulfite Solution, the prepared Aloe Vera gel cubes are combined with the 0.1 M Na2SO3 solution in a 1:1 ratio. The mixture is then heated to an unspecified temperature and allowed to cool at room temperature. This process yields a solution known as A-Na solution. Lastly, in the process of coating the apple fruit with A-Na Solution, the apple fruit is dipped into the A-Na solution three times. Subsequently, the coated apple is allowed to air dry. Both coated and uncoated apples of identical morphology are to be retained for comparative analysis.

The fruit preservation method utilizing Aloe Vera extract and Sodium Sulfite Solution involves the preparation of specific compositions that interact synergistically to enhance the shelf life and quality maintenance of fruits, particularly apples.

Firstly, the Aloe Vera extract is obtained by carefully selecting healthy Aloe Vera leaves. The leaves are then cleaned to remove any dirt or impurities. The latex present in the leaves is drained out by making incisions and allowing it to flow out for a period of time. After draining the latex, the cut ends are washed thoroughly to remove any residue. Next, the outer green skin layer of the leaves is peeled away to expose the clear gel strips present inside. These gel strips are carefully extracted and collected for further processing.

Once the Aloe Vera gel is extracted, it undergoes a series of treatments to ensure its efficacy in the preservation process. The gel is boiled at a temperature of 100°C for a specified duration, typically one hour. This boiling process helps to sterilize the gel and remove any potential contaminants. After boiling, the gel is allowed to cool to room temperature before being frozen. Freezing the gel helps to preserve its beneficial properties and prevents degradation over time. Finally, the gel is stored in a tightly sealed container to maintain its freshness until ready for use in the preservation process.

In parallel, the Sodium Sulfite Solution is prepared by dissolving Sodium Sulfite in freshly boiled and cooled water. The dissolution process is facilitated by thorough mixing or shaking of the solution for approximately 15 minutes to ensure proper dissolution of the Sodium Sulfite crystals. The solution is then adjusted to the desired concentration, typically 0.1 M, by adding additional water to achieve the desired volume.

The interaction between the Aloe Vera extract and Sodium Sulfite Solution occurs during the mixing process to form the A-Na solution. The prepared Aloe Vera gel cubes are combined with the 0.1 M Sodium Sulfite Solution in a 1:1 ratio. The mixture is then heated to an unspecified temperature and allowed to cool at room temperature. This process results in the formation of the A-Na solution, which serves as the coating material for the apple fruits during the preservation process.

In summary, the composition for fruit preservation using Aloe Vera extract and Sodium Sulfite Solution involves the preparation of Aloe Vera gel and Sodium Sulfite Solution, which are then combined to form the A-Na solution. This solution interacts synergistically to provide a protective coating on the surface of apple fruits, enhancing their shelf life and quality maintenance.

[0045] Post coating, treated and untreated apples are subjected to array of tests that includes microbiological test, chemical & organoleptic tests. The details of each test are given in below table 1 & table 2. Table 1 represents data for untreated apple & table 2 shows data for treated apple.


















Table 2 Data for treated apple











[0046] For both treated & untreated apple, tests for presence of Coliform, E.coli, Salmonella, S.aureus, Enterobacteriaceae, Yeast, Mold and their Total viable count was performed using various methods like IS 5402 (I) : 2021, ISO 6579 (I):2017 (E), ISO 21528 2:2017 (E), etc. (Refer Table 1, 2).

[0047] Chemical tests were also performed for both untreated & treated apple to check pH & mositure content using FSSAI Manual - Fruits & Vegetable Products (2.3):2016 as reference.

[0048] IS 6273 (II): 1971 was refered for Organoleptic tests performed for quality check of apples. It included tests for Appearance in terms of colour, odour, taste and texture consistency.

[0049] The Treated Apples were received and subsequently stored under ambient conditions for a duration of 20 days. Before analysis, the samples were peeled, and evaluations were conducted to assess microbial, chemical, and organoleptic parameters. Upon inspection, the unpeeled samples exhibited brown spots in the B phase. Following peeling, slight brown spots remained visible on the sample in the B phase. The analysis results of the food sample indicated conformity to the recommended limits for the tested parameters exclusively. It was determined that the sample possesses a shelf life of 20 days from the date of treatment.

[0050] The Untreated Apples were stored under ambient conditions for a period of 14 days. Subsequently, the sample underwent peeling before being subjected to testing for microbial, chemical, and organoleptic parameters. Following analysis, it was observed that the sample met the recommended limits for the tested parameters exclusively. Additionally, it was determined that the sample possesses a shelf life of 14 days from the date of treatment.

[0051] The results are positively suggestive about increase in shelf life post treatment with Aloe Vera extract and Sodium Sulfite Solution, by 6 days. Not only the shelf life was increased but it also maintained appearance odour, taste and texture consistency with microbial activity reduced than untreated apples.

[0052] The innovative method for fruit preservation utilizing Aloe Vera extract and Sodium Sulfite Solution presents several distinct advantages. Firstly, it extends the shelf life of fruits significantly, with treated apples demonstrating a notable increase in longevity compared to untreated counterparts. This extension ensures that consumers have access to fresher produce for an extended duration, reducing food waste and enhancing accessibility. Moreover, the method maintains the quality of fruits by preserving their appearance, odor, taste, and texture consistency, ensuring a satisfactory sensory experience for consumers.


[0053] Additionally, by inhibiting microbial growth, the treatment reduces the risk of foodborne illnesses and spoilage, enhancing the safety of fruit products. Furthermore, the solution effectively prevents enzymatic browning, preserving the visual appeal of fruits. Importantly, the use of natural ingredients like Aloe Vera extract and Sodium Sulfite Solution aligns with consumer preferences for natural and sustainable food options, contributing to the method's appeal. Lastly, the versatility of the approach allows for potential applications beyond apples, expanding its utility across various fruit varieties.

[0054] In conclusion, this invention introduces a novel fruit preservation method using Aloe Vera extract and Sodium Sulfite Solution, focusing on apples. Aloe Vera gel forms a protective coating on apple surfaces, while Sodium Sulfite inhibits enzymatic browning and microbial growth, extending shelf life. The method maintains fruit quality, reduces microbial activity, and prevents color changes. Natural ingredients make it environmentally friendly, aligning with consumer preferences. The treatment increases shelf life by six days, preserving appearance, taste, and texture consistency. This holistic approach offers a sustainable, effective solution for fruit preservation, promising benefits for both consumers and the food industry.

[0055] While there has been illustrated and described embodiments of the present invention, those of ordinary skill in the art, to be understood that various changes may be made to these embodiments without departing from the principles and spirit of the present invention, modifications, substitutions and modifications, the scope of the invention being indicated by the appended claims and their equivalents. , Claims:
1. A fruit preservation method utilizing Aloe Vera extract and Sodium Sulfite Solution for enhanced shelf life and quality maintenance, comprising the steps of;
extracting gel from Aloe Vera leaves;
preparing a Sodium Sulfite Solution; mixing the Aloe Vera gel with the Sodium Sulfite Solution to form a protective coating solution;
Wherein Preparing the Aloe Vera gel by selecting healthy Aloe Vera leaves, cutting them, draining the latex, washing the cut ends, peeling away the outer skin layer, extracting the clear gel strips, boiling the gel at 100°C for one hour, freezing, and storing it in a tightly sealed container before mixing with the Sodium Sulfite Solution.
Wherein Sodium Sulfite Solution is prepared by dissolving Sodium Sulfite crystals in freshly boiled and cooled water, followed by thorough mixing or shaking for approximately 15 minutes.
Wherein coating apple fruits with the protective coating solution to inhibit enzymatic browning and microbial growth, thereby extending the shelf life and preserving the quality of the fruits.
2. The fruit preservation method as claimed in claim 1, wherein the Aloe Vera gel is extracted from Aloe Vera leaves by cutting the leaves, removing the latex, peeling the outer green skin layer, and extracting the clear gel strips.
3. The fruit preservation method as claimed in claim 1, wherein the Sodium Sulfite Solution is prepared by dissolving Sodium Sulfite in freshly boiled and cooled water at a concentration of 0.1 M.
4. The fruit preservation method as claimed in claim 1, wherein the Aloe Vera gel and Sodium Sulfite Solution are mixed in a 1:1 ratio to form the protective coating solution.
5. The fruit preservation method as claimed in claim 1, wherein the coating of apple fruits with the protective coating solution is conducted by dipping the apple fruits into the solution three times.

Documents