Table 5.
Effect of edible coating techniques on the overall acceptability and marketability of radish and roselle microgreens during storage at 5 °C.
| Edible Coating Technique | Storage Period (Days) | Radish Microgreens | Roselle Microgreens | ||
|---|---|---|---|---|---|
| OA | MS | OA | MS | ||
| C | 0 | 8.3 ± 0.5 f | 5 | 8.4 ± 0.5 f | 5 |
| 4 | 7.8 ± 0.4 de | 4 | 7.6 ± 0.6 cde | 4 | |
| 8 | 7.0 ± 0.4 b | 3 | 6.6 ± 0.7 b | 3 | |
| 12 | 6.4 ± 0.6 a | 2 | 5.8 ± 0.5 a | 1 | |
| AGSC | 0 | 8.4 ± 0.5 f | 5 | 8.5 ± 0.5 f | 5 |
| 4 | 8.1 ± 0.2 ef | 5 | 8.1 ± 0.4 ef | 5 | |
| 8 | 7.9 ± 0.5 cde | 5 | 7.9 ± 0.5 de | 5 | |
| 12 | 7.5 ± 0.6 cd | 4 | 7.4 ± 0.6 cd | 4 | |
| AGDC | 0 | 8.4 ± 0.5 f | 5 | 8.5 ± 0.5 f | 5 |
| 4 | 7.9 ± 0.3 def | 5 | 8.0 ± 0.4 ef | 5 | |
| 8 | 7.5 ± 0.6 cd | 4 | 7.3 ± 0.5 c | 4 | |
| 12 | 7.3 ± 0.5 bc | 4 | 6.7 ± 0.5 b | 3 | |
OA—overall acceptability; MS—marketability score; C—uncoated control; AGSC—Aloe gel spray-coated; AGDP—Aloe gel dip-coated; different alphabets within the same column indicate significant difference at p ≤ 0.05 according to Tukey HSD test; data are means ± SD (n = 3).