Effect of Gelatin-Based Edible Coatings Incorporated with Aloe vera and Black and Green Tea Extracts on the Shelf Life of Fresh-Cut Oranges

Table 1

Correlation coefficients between physicochemical and microbial quality parameters of orange slices stored at 4°C on day 17.

	Days	pH	TA	TSS	AA	WL	TPC	TFC
Days	1.000	0.723	−0.239	0.728	0.849	−0.888	0.848	0.768
PH	0.723	1.000	−0.225	0.442	0.480	−0.536	0.304	0.228
TA	−0.239	−0.225	1.000	−0.750	−0.486	0.185	−0.146	0.177
TSS	0.728	0.442	−0.750	1.000	0.897	−0.726	0.686	0.464
AA	−0.888	−0.536	0.185	−0.726	−0.898	1.000	−0.833	−0.797
WL	0.849	0.480	−0.486	0.897	1.000	−0.898	0.788	0.817
TFC	0.768	0.228	0.177	0.464	0.817	−0.797	0.920	1.000
TPC	0.848	0.304	−0.146	0.686	0.788	−0.833	1.000	0.920

TA, titratable acidity; TSS, total soluble solids; AA, ascorbic acid; WL, weight loss; TPC, total plate count (aerobic mesophilic bacteria); TFC, total fungal count. .
Correlation is significant at the 0.01 level (2-tailed).
Correlation is significant at the 0.05 level (2-tailed).