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. 2025 May 8;14(10):1661. doi: 10.3390/foods14101661

Figure 6.

Figure 6

(a) Physical images of leaves and microscopic images of leaf stomata. (b) The surface SEM images of Cur-PS/CS. (c) Cherry preservation characteristics of different films at different times (2–5 d) [70]: (i) Cur-PS/CS, (ii) Chitosan (CS), (iii) commercial PE film, (iv) control group. The red box emphasizes the freshness preservation of the Cur-PS/CS group.