Optimization of Edible Coating Formulation Using Response Surface Methodology for Delaying the Ripening and Preserving Tomato (<i>Solanum lycopersicum</i>) Fruits

<div>Effect of coffee leaf extract and starch concentrations on <i>β</i>-carotene content of tomato fruit.</div>

Journal of Food Quality

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Figure 4

Figure 4: Optimization of Edible Coating Formulation Using Response Surface Methodology for Delaying the Ripening and Preserving Tomato (<i>Solanum lycopersicum</i>) Fruits 

Figure 4 | Optimization of Edible Coating Formulation Using Response Surface Methodology for Delaying the Ripening and Preserving Tomato (Solanum lycopersicum) Fruits 