Table 2.
Weights of entire, minced and freeze-dried tomatoes coated or not with TYR2 formulation, and water percentage inside the control and treated tomatoes at different times from treatment with the edible film coating (mean ± SE, n = 5).
| Sample | Entire Tomato (g) | Minced Tomato (g) | Freeze-Dried (g) | Water (%) | |
|---|---|---|---|---|---|
| T0 | Control | 25.48 ± 3.00 | 25.41 ± 2.99 | 1.91 ± 0.30 | 92.62 ± 0.41 |
| Treated | 20.93 ± 1.41 | 20.90 ± 1.41 | 1.74 ± 0.08 | 91.60 ± 0.25 | |
| T3 | Control | 26.27 ± 1.90 | 26.24 ± 1.89 | 2.07 ± 0.18 | 92.12 ± 0.34 |
| Treated | 22.63 ± 1.46 | 22.57 ± 1.45 | 1.82 ± 0.08 | 91.90 ± 0.27 | |
| T5 | Control | 24.98 ± 3.03 | 24.92 ± 3.03 | 1.93 ± 0.19 | 92.07 ± 0.62 |
| Treated | 23.98 ± 2.32 | 23.90 ± 2.31 | 1.99 ± 0.21 | 91.66 ± 0.28 | |
| T7 | Control | 24.52 ± 2.08 | 24.48 ± 2.07 | 1.97 ± 0.15 | 91.92 ± 0.28 |
| Treated | 24.27 ± 2.60 | 24.23 ± 2.61 | 1.87 ± 0.25 | 92.30 ± 0.31 | |