Journal of Food Quality / 2020 / Article / Tab 2

Research Article

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

Table 2

Color evolution of fruit stored at 10 ± 2°C and HR > 80%. Stenospermocarpic mango “Ataulfo” coated with a 2% starch. T1 (banana “Pear”), T3 (soursop), T5 (mango “Ataulfo”), T7 (control fruit: uncoated).

TreatmentDays of storage/coordinates051015

T160.6859.88560.91568.157.4726.94
−6.25−5.89−5.60515.8722.12
36.7341.85538.7550.1713.44
37.3042.0637.6152.7315.43

T361.0760.5560.6566.455.3725.87
−5.50−5.94−4.2518.0923.58
39.4941.6137.3048.679.18
39.9444.4639.5451.9512.02

T562.1863.6361.5264.992.8223.08
−7.52−7.20−5.4313.4320.95
38.8843.8539.2148.169.29
39.6444.0841.8150.0910.45

T761.7761.4162.4667.956.1925.76
−6.86−4.99−1.5715.5622.42
39.6943.7741.7350.7711.08
40.3139.1752.7353.1812.86

 = luminosity,  = change of color from green to red, and  = change of color from blue to (C) chroma.

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