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

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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(a) Sensory evaluation of fresh kiwifruit slices at day 0. Descriptors of marketability: visual aspect (VA), color (C), sweetness (S), aroma intensity (AI), acidity (A) and fibrous flesh texture (FFT); descriptors of physiological alterations: astringency (As), juiciness (J), dehydration (D) and rare flavors (RF). Overall assessment (OA). For the marketability parameters, the judges assessed the descriptors as follows: 1 = extremely unacceptable, 2 = inacceptable, 3 = limit of marketability, 4 = good and 5 = excellent. For the physiological alteration parameters, the judges evaluated the descriptors as follows: 1 = extreme presence, 2 = important presence, 3 = acceptable, limit of consumption, 4 = light presence and 5 = absence. (b,c) Sensory evaluation of fresh-cut kiwifruit slices with and without edible coatings at day 2 and day 4, compared with fresh (day 0). Descriptors of marketability: visual aspect (VA), color (C), sweetness (S), aroma intensity (AI), acidity (A) and fibrous flesh texture (FFT); descriptors of physiological alterations: astringency (As), juiciness (J), dehydration (D) and rare flavors (RF). Overall assessment (OA). For the marketability parameters, the judges assessed the descriptors as follows: 1 = extremely unacceptable, 2 = inacceptable, 3 = limit of marketability, 4 = good and 5 = excellent. For the physiological alteration parameters, the judges evaluated the descriptors as follows: 1 = extreme presence, 2 = important presence, 3 = acceptable, limit of consumption, 4 = light presence and 5 = absence. 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. (d,e) Sensory evaluation of fresh-cut kiwifruit slices with and without edible coatings at day 7 and day 10, compared with fresh (day 0). Descriptors of marketability: visual aspect (VA), color (C), sweetness (S), aroma intensity (AI), acidity (A) and fibrous flesh texture (FFT); descriptors of physiological alterations: astringency (As), juiciness (J), dehydration (D) and rare flavors (RF). Overall assessment (OA). For the marketability parameters, the judges assessed the descriptors as follows: 1 = extremely unacceptable, 2 = inacceptable, 3 = limit of marketability, 4 = good and 5 = excellent. For the physiological alteration parameters, the judges evaluated the descriptors as follows: 1 = extreme presence, 2 = important presence, 3 = acceptable, limit of consumption, 4 = light presence and 5 = absence. 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.