Moth Bean, Gelatin, and Murraya Koenigii Leaves Extract-Based Film and Coating: Effect of Coating on Shelf and Quality of Solanum Melongena

Table 4

Sensory parameters values of coated and uncoated Solanum melongena during the storage period.

Storage period	Appearance (Coated)	Appearance (Uncoated)	Flavor (Coated)	Flavor (Uncoated)	Texture (coated)	Texture (uncoated)
0	8.5 ± 0.51	7.5 ± 0.22	8.0 ± 0.91	8.2 ± 0.72	8.4 ± 0.74	7.9 ± 0.55
2	8.2 ± 0.62	6.9 ± 0.29	7.8 ± 0.31	7.6 ± 0.74	8.2 ± 0.88	7.1 ± 0.67
4	8.0 ± 0.15	5.4 ± 0.52	7.5 ± 0.27	7.0 ± 0.51	8.1 ± 0.92	6.3 ± 0.43
7	7.8 ± 0.26	4.1 ± 0.32	7.2 ± 0.39	6.1 ± 0.13	7.8 ± 0.86	5.1 ± 0.97

Sensory parameters scale corresponds to 9 = excellent and 1 = extremely poor.