Effect of guard cells electroporation on drying kinetics and quality characteristics of Genovese basil leaves
Culinary herbs are fragrant plants that are used to enhance the flavour of dishes. They are highly perishable food products susceptible to microbial spoilage. One technique widely used to extend their shelf life is drying. However, during this process, aromatic compounds are lost and changes in colour and texture occur. This thesis investigates the effect of tissue impregnation with hypertonic sol