Fig. 1
From: Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials
Materials and methods of the experiments: a a view from harvesting cactus pears with traditional coppo; b, c covering of fresh-cut cactus pears with Vitis vinifera leaves; d dipping fresh-cut cactus pears into jelly; e–h preparation of the Aloe vera gel; i–l preparation of Portulaca oleraceae extract; and m–p preparation of cactus gel