Research Article
Effect of Carboxymethyl Cellulose and Alginate Coating Combined with Brewer Yeast on Postharvest Grape Preservation
Table 1
Sensory character of grape on day 13.
| | Treatment | Character description of grape particles |
| | Control | No brilliance, dull purple, serious decay, strong bad smell | | Coating | No brilliance, dull purple, slight decay, obvious bad smell | | Coating + brewer yeast CFU/mL | Weak brilliance, dull purple, slight decay, a little bad smell | | Coating + brewer yeast CFU/mL | Weak brilliance, bright purple, slight soft, a little bad smell | | Coating + brewer yeast CFU/mL | Brilliance, bright purple, plump, little bad smell | | Coating + brewer yeast CFU/mL | Slight dark, bright purple, slight soft, a little bad smell |
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Note: coating was 2% of alginate and 3% of carboxymethyl cellulose.
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