date:May 15, 2020
the loss of flavour and colour compounds and natural volatile components from fresh produce.
4. It protects the fresh produce from any type of physical injury which is caused either by mechanical impact or other mechanical factors like pressure and vibrations.
5. It reduces the microbial population on the food surface, delay the ripening of fruits/vegetables also delaying browning and discolouration of fruit surface and improving quality. As it carries many antioxidant and antimicrobial agents