Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and Food

Table 1

Results of total vitamin C concentration after 10 days and 20 days.

No	Total vitamin C concentration, after 10 days		Total vitamin C concentration, after 20 days
	Not yet preserved	0.23	0.00115	0.25	0.3	0.001035
BC	0.25	0.00069	0.275	0.3	0.000575
BC + olive oil (Olv) 3%	0.26	0.00046	0.268	0.3	0.00023
BC + Olv 2%	0.268	0.000276	0.28	0.3	0.00023
BC + Olv 1%	0.26	0.00046	0.285	0.3	0.000345
BC + glycerol 40%	0.23	0.00115	0.26	0.3	0.00092
BC + glycerol 20%	0.23	0.00115	0.27	0.3	0.00069
BC + glycerol 30% + 2% Olv	0.18	0.0023	0.25	0.3	0.00115
BC + glycerol 30%	0.26	0.00092	0.28	0.3	0.00046