Using Response Surface Methodology to Optimize Edible Coating Formulations to Delay Ripening and Preserve Postharvest Quality of Tomatoes

Table 1

Center composite design (CCD) and experimental data obtained for the response variables studied.

Run	Independent variables			RR (%)	Chl a (μg/g)	Fir (N)	TFC (μg/ml)	TA (%)
	CPE (kg/l)	CGA (%)	Time (min)
T1	0.83	5	30	46.67	7.02	3.91	59.64	0.275
T2	0.83	15	10	53.33	5.47	4.00	74.58	0.352
T3	0.83	15	30	40.00	7.80	4.00	78.79	0.291
T4	0.51	5	30	46.67	5.57	3.77	86.04	0.293
T5	0.83	5	10	46.67	6.15	3.93	76.47	0.293
T6	0.51	5	10	70.00	6.97	3.98	61.11	0.298
T7	0.51	15	10	66.67	8.37	3.93	37.45	0.283
T8C	0.67	10	20	36.67	8.37	4.00	40.92	0.278
T9	0.51	15	30	36.67	9.84	3.76	51.44	0.259
T10C	0.67	10	20	35.26	8.20	3.99	40.89	0.276
T11C	0.67	10	20	37.36	8.60	3.97	40.29	0.279
T12C	0.67	10	20	35.46	8.82	4.00	40.79	0.272
T13	0.67	0.955	20	36.67	3.65	3.86	49.54	0.299
T14	0.67	10	1.91	63.33	6.55	4.00	64.90	0.345
T15C	0.67	10	20	36.56	8.68	4.00	40.12	0.279
T16	0.381	10	20	50.00	11.98	3.90	57.85	0.26
T17	0.67	19.05	20	40.00	9.38	4.00	39.44	0.305
T18C	0.67	10	20	35.76	8.48	3.99	40.61	0.271
T19	0.67	10	38.09	33.33	8.30	3.75	67.06	0.300
T20	0.959	10	20	46.67	7.63	4.00	72.69	0.292

CPE: concentration of water/ethanol pineapple peel extract, CGA: concentration of gum Arabic, C: center point, RR: ripening rate, Fir: firmness, TFC: total flavonoid content, TA: titratable acidity, Chl a: chlorophyll a.