Fig. 2. Changes in (a) Total soluble solids (TSS) (b) pH and (c) Titratable acidity (TA) of coated and uncoated fresh-cut ‘Nashpati’ and ‘Babughosha’ pear during storage for 8 days at
4 C. Vertical bars represent ± standard deviation of means of three replicates. NC e uncoated ‘Nashpati’; NXG e Xanthan gum coated ‘Nashpati’; NXG þ CA e Xanthan gum and
cinnamic acid coated ‘Nashpati’. BC e uncoated ‘Babughosha’; BXG e Xanthan gum coated ‘Babughosha’; BXG þ CA e Xanthan gum and cinnamic acid coated ‘Babughosha’.