Edible Coating Formulated by Optimization from Aloe vera, Starch, and Arabic Gum Improved the Conservation of Banana (Musa acuminata) Fruits
Table 3
Results obtained following the experimental design.
Tests
Aloe vera (ml)
Starch (g)
GA (%)
CHLA (mg/g)
CHLB (mg/g)
CAROT (mg/g)
Firmness (N)
TSS (°Brix)
RP (%)
Weight loss (%)
Control
/
/
/
a
r
s
b
r
j
o
1
109.546
100
1.5
n
f
n
e
p
e
i
2c
200
100
1.5
c
m
j
f
k
g
g
3
200
190.453
1.5
o
d
t
n
n
g
e
4c
200
100
1.5
c
q
g
c
l
g
e
5
200
100
2.404
i
k
g
d
q
f
lm
6
250
150
2
q
0.094 ± 0.004c
p
h
f
c
g
7
150
50
1
m
j
o
j
o
h
h
8c
200
100
1.5
e
n
m
l
l
g
a
9
250
50
2
h
p
c
r
m
e
k
10c
200
100
1.5
b
o
k
g
i
g
c
11c
200
100
1.5
c
o
l
i
j
g
d
12
250
150
1
s
b
r
s
b
b
bc
13
150
150
2
l
n
b
a
d
f
i
14
290.453
100
1.5
r
a
q
t
a
a
b
15
250
50
1
p
e
a
k
c
g
m
16
200
100
0.595
j
h
f
q
h
i
l
17
150
50
2
f
l
e
m
e
h
n
18
150
150
1
g
j
d
p
s
g
f
19
200
9.5465
1.5
k
g
h
o
g
f
j
20c
200
100
1.5
d
p
i
c
l
g
d
value
306.63
38.90
15.52
18.39
179.52
59501.57
374.99
value
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
D.f.
62
62
62
62
62
62
62
c = center point. Values follow by the same letter(s) in each column are not statistically different at a threshold of 5%. CHLA: chlorophyll a; CHLB: chlorophyll b; CAROT: carotenoids; TSS: total soluble solids; RP: ripening percentage; D.f.: degree of freedom.
