Journal of Food Quality / 2020 / Article / Fig 4

Research Article

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%.

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