Journal of Food Quality / 2020 / Article / Fig 1

Research Article

Novel Edible Coating of Starch-Based Stenospermocarpic Mango Prolongs the Shelf Life of Mango “Ataulfo” Fruit

Figure 1

Stenospermocarpic mango “Ataulfo” fruit coated with different treatments: T1 and T2 (coating of banana “Pear”), T3 and T4 (coating of soursop), T5 and T6 (coating of stenospermocarpic mango “Ataulfo”), and T7 and T8 (control fruit: uncoated). (a and c) Fruit stored at 10 ± 2°C and then stored at 22 ± 2°C, HR >80% (the dotted line indicates the transference at 22 ± 2°C). (b and d) Fruits stored at 22 ± 2°C, HR >80%.
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