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Chemical and Biological Technologies in Agriculture
Fig. 5 | Chemical and Biological Technologies in Agriculture

Fig. 5

From: Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Fig. 5

Sensory analysis of treated (EC + MAP and EC passive) and untreated (CTR Passive and CTR + MAP) fresh-cut of persimmon on 3rd day of storage at 5 °C. Legend: visual appearance (VA); compactness (C); sweetness (S); acidity (A); juiciness (J); astringent (AS); pungent (PU); fruit odor (FO); floury (FAR); off-odor (OFO); fruit flavor (FRF), alcoholic flavor (ALF), off-flavor (OFF) and overall evaluation (OVE). Data correspond to the means ± standard deviations of three replicates

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