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).

Treatment	Days of storage/coordinates	0	5	10
T2		61.38	65.1	65.67	4.29	28.28
		−7.22	3.215	18.87	26.09
		37.88	46.02	47.92	10.03
		38.81	49.70	51.39	12.58
T4		63.55	68.97	66.72	3.17	28.69
		−6.45	12.08	21.25	27.69
		39.98	47.96	46.78	6.80
		40.65	44.77	51.56	10.91
T6		59.25	63.69	65.25	5.99	27.86
		−7.30	4.29	17.92	25.22
		37.59	44.34	47.80	10.22
		38.30	54.65	54.13	15.83
T8		61.38	69.35	67.12	5.74	31.14
		−7.02	16.47	22.44	29.46
		40.93	52.09	49.24	8.31
		42.30	51.76	51.95	9.65

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