The values obtained in this study for both coated and uncoated samples was comparatively lower than that reported in fresh-cut apples treated with xanthan gum with other components during their 14 days of storage at 4 C (Freitas et al., 2013).
Thevalues obtained in this study for both coated and uncoated sampleswas comparatively lower than that reported in fresh-cut applestreated with xanthan gum with other components during their 14days of storage at 4 C (Freitas et al., 2013).