Outline
Figures and Tables
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Graphical Abstract
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Figure 1. Visual appearance of uncoated (control), 3% calcium chloride, 5% gum arabic and 3% calcium chloride + 5% gum arabic tarap fruits during storage at 10°C (85-90% RH) for 3 weeks.
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Figure 10. Effect of different coating treatments on total phenolic content of tarap fruit stored at 10°C and 85-90% relative humidity for 3 storage weeks. Different letters in each treatment are significantly different at P≤0.05 according to Duncan’s multiple range test.
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Figure 11. Effect of different coating treatments on FRAP activity of tarap fruit stored at 10°C and 85-90% relative humidity for 3 storage weeks. Different letters in each treatment are significantly different at P≤0.05 according to Duncan’s multiple range test.
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Figure 2. Effect of different coating treatments on peel lightness (L*) of tarap fruit stored at 10°C and 85-90% relative humidity for 3 storage weeks. Different letters in each storage week are significantly different at P≤0.05 according to Duncan’s multiple range test.