Skip to main content
. 2020 May 19;9(5):653. doi: 10.3390/foods9050653

Figure 11.

Figure 11

Effect of edible coating technique on the colour coordinates, L* (lightness) −a* (greenness) and b* (yellowness) of (a) radish microgreens (RaS) and (b) roselle microgreens (HbS) during storage at 5 °C; C—control uncoated, AGSC—Aloe gel spray-coated, AGDC—Aloe gel dip-coated; Different alphabets within the graph indicate a significant difference between packaging across storage at p ≤ 0.05; data are means ± SD (n = 3).