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).
Treatment
Days of storage/coordinates
0
5
10
15
T1
60.68
59.885
60.915
68.15
7.47
26.94
−6.25
−5.89
−5.605
15.87
22.12
36.73
41.855
38.75
50.17
13.44
37.30
42.06
37.61
52.73
15.43
T3
61.07
60.55
60.65
66.45
5.37
25.87
−5.50
−5.94
−4.25
18.09
23.58
39.49
41.61
37.30
48.67
9.18
39.94
44.46
39.54
51.95
12.02
T5
62.18
63.63
61.52
64.99
2.82
23.08
−7.52
−7.20
−5.43
13.43
20.95
38.88
43.85
39.21
48.16
9.29
39.64
44.08
41.81
50.09
10.45
T7
61.77
61.41
62.46
67.95
6.19
25.76
−6.86
−4.99
−1.57
15.56
22.42
39.69
43.77
41.73
50.77
11.08
40.31
39.17
52.73
53.18
12.86
= luminosity, = change of color from green to red, and = change of color from blue to (C) chroma.
