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

Figure 4

Stenospermocarpic mango “Ataulfo” fruit coated with 2% starch. T2 (banana “Pear”), T4 (soursop), T6 (mango “Ataulfo” niño), and T8 (control fruit: uncoated). Fruit stored at 22 ± 2°C, HR >80%.