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. 2020 Jul 16;9(7):939. doi: 10.3390/foods9070939

Figure 1.

Figure 1

(a–c) Brightness (L*), greenness (a*) and browning index (BI) of kiwifruit slices treated with AVG, HPMC and LEO coatings and not treated (CTR) at day 0 and after 2, 4, 7 and 10 days of cold storage at 4 ± 1 °C and 90% ± 5% relative humidity (RH) in dark conditions. Values indicate the means, and the bars indicate the standard deviations of the replicates (n = 3). Abbreviations: CTR, uncoated fruit slices, AVG, fruit slices coated with 40% v/w of Aloe vera gel only, HPMC, fruit slices coated with 40% v/w of Aloe vera gel + 0.1% v/w of hydroxypropyl methylcellulose and LEO, fruit slices coated with 40% v/w of Aloe vera gel + 0.1% v/w of lemon essential oil.