Journal of Food Quality / 2020 / Article / Tab 3

Research Article

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

Table 3

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

TreatmentDays of storage/coordinates0510

T261.3865.165.674.2928.28
−7.223.21518.8726.09
37.8846.0247.9210.03
38.8149.7051.3912.58

T463.5568.9766.723.1728.69
−6.4512.0821.2527.69
39.9847.9646.786.80
40.6544.7751.5610.91

T659.2563.6965.255.9927.86
−7.304.2917.9225.22
37.5944.3447.8010.22
38.3054.6554.1315.83

T861.3869.3567.125.7431.14
−7.0216.4722.4429.46
40.9352.0949.248.31
42.3051.7651.959.65

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

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