3.3.3. Influence of SBE containing pullulan coating on changes in color, TSS
and weight losses in apples Color is the first attribute of food quality evaluated by the
consumers, and is strictly related to quality features such as freshness,
maturity, desirability and food safety, and thus is a significant classification
factor for most food products (Wu & Sun, 2013). The peel of apples
cv. Jonagored is greenish–yellow with a wide, dark-red blush. The
results of the measurements of color parameters L*, a*, b* of uncoated
were estimated at 36.1 ± 0.9, 35.6 ± 1.6 and 14.8 ± 1.4, respectively.