Table 5.
Contact angle of distilled water and diiodomethane and surface free energy of select fruits and vegetables.
| Fruit surface | Contact angle (ϴ) | Surface free energy (mN/m) | |
|---|---|---|---|
| Distilled water | Diiodomethane | ||
| Pear (FC) | 4.29 ± 3.60* | 61.88 ± 9.39 | 71.59 ± 0.68 |
| Watermelon (FC) | 3.90 ± 3.55* | 44.96 ± 10.34 | 71.11 ± 0.52 |
| Cantaloupe (FC) | 3.75 ± 2.60* | 36.97 ± 5.29 | 71.03 ± 0.20 |
| Cantaloupe (Rind) | 85.41 ± 5.11 | 47.21 ± 11.80 | 25.73 ± 1.87* |
| Broccoli (FC) | 51.06 ± 19.50* | 54.81 ± 12.50 | 46.89 ± 14.22* |
| Cauliflower (FC) | 43.33 ± 21.30* | 46.81 ± 10.00 | 52.55 ± 14.13 |
| Bell pepper (FC) | 56.46 ± 8.41 | 59.11 ± 13.73 | 43.38 ± 6.17* |
| Bell pepper (Rind) | 67.23 ± 4.04 | 45.05 ± 3.08 | 37.48 ± 2.12* |
Means in the same column with * are significantly different (P < 0.05). FC, Fresh-cut; Rind, Outer peel. Analysis for each fruit or vegetable sample was carried out in triplicate.