Table 1.
Changes in total polyphenol contents (mg Gallic acid equivalent (GAE)/100 g fresh weight (FW)) occurring after 5, 10, and 15 days of storage at 4 °C with different packaging.
| Storage Time | Sample | |||
|---|---|---|---|---|
| UN-FIG | EC-FIG | AEC/0.25-FIG | AEC/0.50-FIG | |
| Day 0 | 95.27 ± 4.1 | 95.37 ± 0.31 (ns) | 94.8 ± 2.3 (ns) | 94.70 ± 0.46 (ns) |
| Day 5 | 91.17 ± 0.39 | 93.17 ± 0.40 (ns) | 94 ± 4.4 (ns) | 97.95 ± 0.74 (ns) |
| Day 10 | 89.27 ± 0.83 | 92.1 ± 52.31 (ns) | 97 ± 1.8 * | 105.14 ± 0.31 * |
| Day 15 | 84.91 ± 0.81 | 90.21 ± 0.30 * | 102 ± 5.1 * | 107.04 ± 0.48 ** |
Changes in total polyphenols comparing polysaccharide edible coating (EC-FIG) vs. control (UN-FIG), active polysaccharide edible coating (AEC)/0.25-FIG vs. UN-FIG, and AEC/0.5-FIG vs. UN-FIG. Significant differences were determined with a t-test. p-value > 0.5 = nonsignificant (ns); * p-value < 0.5; ** p-value < 0.01.