Preservative Potential of Biobased Oils on the Physiochemical Quality of Orange Fruits during Storage

Figure 2

Average taste (sweetness) and overall acceptability scores of Valencia, Ibadan, and Washington varieties of citrus fruits treated with orange peel, eucalyptus leaves, the combined oils, and control. A 3-point scale was used for the taste scores, while a 9-point hedonic scale was used for the overall acceptability.