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

Figure 3

Stenospermocarpic mango “Ataulfo” fruit coated with 2% starch. T1 (banana “Pear”), T3 (soursop), T5 and T6 (mango “Ataulfo”), and T7 (control fruit: uncoated). 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).