Edible Coating Based on Roselle (<i>Hibiscus sabdariffa</i> L.) Mucilage Applied to Soursop Fruits in Postharvest Storage

<div>Flavonoid (a) and vitamin C (b) content in soursop fruits at 22°C and 15°C. Each point represents the average of 6 observations and its standard error. The dotted line indicates the end of refrigerated storage.</div>

Journal of Food Quality

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Figure 4

Figure 4: Edible Coating Based on Roselle (<i>Hibiscus sabdariffa</i> L.) Mucilage Applied to Soursop Fruits in Postharvest Storage 

Journal of Food Quality

Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Figure 4