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

<div>Weight loss surface curve. AV: <i>Aloe vera</i>; AG: Arabic gum. Response surface curve made at 5% threshold statistical analysis.</div>

International Journal of Food Science

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Figure 5

Figure 5: Edible Coating Formulated by Optimization from <i>Aloe vera</i>, Starch, and Arabic Gum Improved the Conservation of Banana (<i>Musa acuminata</i>) Fruits 

Figure 5 | Edible Coating Formulated by Optimization from Aloe vera, Starch, and Arabic Gum Improved the Conservation of Banana (Musa acuminata) Fruits 