Edible Coating Formulated by Optimization from Aloe vera, Starch, and Arabic Gum Improved the Conservation of Banana (Musa acuminata) Fruits

<div>Chlorophyll a, chlorophyll b, and carotenoid response surface curves. AV: Aloe vera; AG: Arabic gum. Response surface curves made at 5% threshold statistical analysis.</div>

International Journal of Food Science

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Figure 2: Edible Coating Formulated by Optimization from Aloe vera, Starch, and Arabic Gum Improved the Conservation of Banana (Musa acuminata) Fruits

Figure 2 | Edible Coating Formulated by Optimization from Aloe vera, Starch, and Arabic Gum Improved the Conservation of Banana (Musa acuminata) Fruits 