Effect of Sonication and Edible Coating on Total Phenolic Content, Antioxidant Capacity, and Physical Characteristics of Infrared-Dried Sweet Cherries

Table 1

Impact of edible coatings on the effective water diffusivity coefficient () of sweet cherries.

Sample	(m^2/s)
Untreated	^c	0.997
Uncoated	^a	0.970
Xanthan gum-coated	^a	0.990
Guar gum-coated	^ab	0.987
Wild sage seed gum-coated	^bc	0.995

The values with different superscript letters in the column are significantly different ().