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Effect of alginate (a), pectin (b) and gellan-based coatings (c) on yeast and molds counts (log CFU/g of fruit) of apple wedges, during 16 days of storage at 4 °C. Fresh control (C), Alginate (A), A plus Fiber (AF), A plus Inulin (AI); Pectin (P), P plus Fiber (PF), P plus Inulin (PI); Gellan (G), G plus F (GF), G plus I (GI). Data shown are the means ± standard deviation
