Table 1 Interaction of time and coating on the weight loss, stem browning, and spoilage percentage of duke cherries during the storage

1.82 ± 0.10 c

3.07 ± 0.10 f

5.71 ± 0.15 j

8.82 ± 0.16 m

1.38 ± 0.14 b

2.17 ± 0.23 d

4.33 ± 0.11 h

6.40 ± 0.21 k

1.50 ± 0.17 b

2.56 ± 0.24 e

4.79 ± 0.18 i

6.94 ± 0.24 l

1.09 ± 0.11 a

1.76 ± 0.15 c

3.85 ± 0.21 g

5.62 ± 0.29 j

1.88 ± 0.18 c

3.01 ± 0.14 e

6.12 ± 0.15 hi

9.25 ± 0.39 l

1.30 ± 0.10 ab

2.30 ± 0.21 d

5.17 ± 0.23 g

7.21 ± 0.28 j

1.63 ± 0.11 bc

2.70 ± 0.24 e

5.75 ± 0.36 h

8.31 ± 0.44 k

0.93 ± 0.16 a

1.85 ± 0.28 c

4.62 ± 0.44 f

6.20 ± 0.25 i

0.00 ± 0.00 a

2.11 ± 0.10 d

3.24 ± 0.16 e

6.15 ± 0.23 f

0.00 ± 0.00 a

0.00 ± 0.00 a

1.23 ± 0.14 c

1.93 ± 0.25 d

0.00 ± 0.00 a

0.00 ± 0.00 a

0.89 ± 0.15 b

1.39 ± 0.27 c

0.00 ± 0.00 a

0.00 ± 0.00 a

0.00 ± 0.00 a

0.95 ± 0.35 b