Table 3.
Sensory evaluation of strawberries in active packaging using PLA/PHB/ATBC + 5% oregano EO and PLA/PHB/ATBC + 5% lemongrass EO after 18 days of storage.
| Taste Panels | Treatments | Evaluation |
|---|---|---|
| Fruit appearance | Control | 6.3 ± 0.73 |
| PLA/PHB/ATBC + 5% oregano EO | 6.3 ± 0.66 | |
| PLA/PHB/ATBC + 5% lemongrass EO | 6.0 ± 0.80 | |
| Aroma | Control | 5.15 ± 0.99 |
| PLA/PHB/ATBC + 5% oregano EO | 5.25 ± 1.16 | |
| PLA/PHB/ATBC + 5% lemongrass EO | 5.90 ± 0.91 | |
| Texture | Control | 5.70 ± 0.92 |
| PLA/PHB/ATBC + 5% oregano EO | 5.75 ± 1.07 | |
| PLA/PHB/ATBC + 5% lemongrass EO | 5.85 ± 1.14 | |
| Sweetness | Control | 4.7 ± 1.26 |
| PLA/PHB/ATBC + 5% oregano EO | 5.25 ± 1.48 | |
| PLA/PHB/ATBC + 5% lemongrass EO | 5.20 ± 1.40 | |
| Acidity | Control | 5.05 ± 1.00 |
| PLA/PHB/ATBC + 5% oregano EO | 5.45 ± 1.40 | |
| PLA/PHB/ATBC + 5% lemongrass EO | 5.35 ± 1.31 | |
| Flavor in general | Control | 5.15 ± 0.88 |
| PLA/PHB/ATBC + 5% oregano EO | 5.35 ± 1.46 | |
| PLA/PHB/ATBC + 5% lemongrass EO | 5.80 ± 1.15 |
Data shown are the mean ± standard error of four independent samples consisting of ten replicates each.