Table 2 Interaction of time and coating on the firmness and sensory attributes of duke cherries during the storage
Parameter | Treatment | Day storage | ||||
|---|---|---|---|---|---|---|
0 | 7 | 14 | 21 | 28 | ||
Firmness (kg cm−2) | Control | 8.13 ± 0.08 a | 7.05 ± 0.25 bc | 5.94 ± 0.38 ef | 4.57 ± 0.39 g | 3.10 ± 0.33 h |
|  | AVG | 8.14 ± 0.09 a | 7.68 ± 0.32 ab | 6.90 ± 0.36 cd | 6.13 ± 0.32 ef | 5.70 ± 0.43 ef |
|  | Thymol | 8.14 ± 0.01 a | 7.48 ± 0.38 abc | 6.37 ± 0.47 de | 5.50 ± 0.41 f | 4.85 ± 0.60 g |
|  | AVG + thymol | 8.15 ± 0.00 a | 7.95 ± 0.34 a | 7.13 ± 0.51 bc | 6.90 ± 0.45 cd | 6.21 ± 0.54 e |
Sensory attributes | Control | 5.00 ± 0.00 a | 4.66 ± 0.57 ab | 4.33 ± 0.57 ab | 3.33 ± 0.57 de | 2.33 ± 0.57 f |
|  | AVG | 5.00 ± 0.00 a | 5.00 ± 0.00 a | 5.00 ± 0.00 a | 4.66 ± 0.57 ab | 3.66 ± 0.57 cd |
|  | Thymol | 5.00 ± 0.00 a | 5.00 ± 0.00 a | 4.66 ± 0.57 ab | 4.00 ± 0.00 bc | 3.00 ± 0.00 e |
|  | AVG + thymol | 5.00 ± 0.00 a | 5.00 ± 0.00 a | 5.00 ± 0.00 a | 5.00 ± 0.00 a | 4.66 ± 0.57 ab |