Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Figure 5

Sensory profile of papaya fruits after (a) 0 (T0), (b) 3 (T3), (c) 6 (T6), (d) 9 (T9), and (e) 12 (T12) days of cold storage at 5°C and 90% RH. Flesh color (FC), presence of filaments (PF), firmness (F), smell of sea (SS), smell of peach (PS), smell of exotic fruit (EFS), smell of medicines (MS), smell of cheese (CS), smell of burnt oil (BOS), acid (A), sweet (S), bitter (B), juiciness (J), mealy (M), seafood flavor (SFF), peach flavor (PF), exotic fruit flavor (EFF), medicinal flavor (MF), cheese flavor (CF), and burnt oil flavor (BF).

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