. 2020 Jan 14;8(2):1244–1253. doi: 10.1002/fsn3.1413

Table 4.

Peroxide value (meq O² kg⁻¹) of pistachios uncoated and coated with edible films formulated with CMC and gelatin in the ratio 4 to 1 containing different concentrations of dianthus barbatus essential oil during 6 months of storage

Formula^A	Storage time (months)
Formula^A	1	2	3	4	5	6
P1	0.5 ± 0.01^a	1.1 ± 0.03^a	1.6 ± 0.06^a	2 ± 0.02^a	3.4 ± 0.05^a	6.7 ± 0.04^a
P2	0.4 ± 0.02^b	0.9 ± 0.02^b	1.1 ± 0.01^b	1.3 ± 0.04^b	2.9 ± 0.01^b	3.5 ± 0.02^b
P3	0.3 ± 0.02^c	0.7 ± 0.01^c	0.9 ± 0.01^c	1.1 ± 0.01^c	2.5 ± 0.02^c	3.1 ± 0.01^c
P4	0.1 ± 0.01^d	0.6 ± 0.04^d	0.8 ± 0.02^d	1 ± 0.03^d	1.3 ± 0.05^d	1.9 ± 0.02^d

Values followed by different letters within a column are significantly (p < .05) different.

For formula descriptions see Table 1.