From Fig. 3a, it can be observed that the peel on the whole fruit
in the control samples suffers a sharp reduction in Hue angle
values, continuously decaying during storage at room temperature.
This result indicates a rapid change from a green quadrant (120)
toward a yellow one (90). It can be inferred that peel yellowing in the intact fruit is reduced by a half when coating A is used and delayed by around 6 times when coating B was applied.