Table 5.
Sensory characteristics of fig fruit treated with different nanostructured coatings.
| Treatment | Appearance | Smell | Flavour |
|---|---|---|---|
| CS + PNPs | 8.6 ± 0.5 b | 6.8 ± 1.4 ab | 6.6 ± 2.5 a |
| CS + CSNPs | 7.2 ± 1.5 a | 6.5 ± 1.3 ab | 6.7 ± 1.8 a |
| CS + PNPs + CSNPs + P | 7.8 ± 0.9 ab | 6.7 ± 1.5 ab | 7.6 ± 1.8 a |
| CS + CSNPs + P | 8.3 ± 1.0 ab | 8.0 ± 0.5 b | 7.2 ± 1.6 a |
| Control | 7.3 ± 1.1 ab | 6.2 ± 1.0 a | 7.2 ± 1.7 a |
Means with similar letters are not significantly different among the evaluated treatments. CS (chitosan), P (propolis extract), CSNPs (chitosan nanoparticles), PNPs (propolis nanoparticles). ANOVA and Tukey test (p ≤ 0.05) were performed.