In reference to TVC, results showed that microbial growth increased over time, but coated samples had lower microbial loads compared to control samples up to day 9 of chilled storage. It is worth mentioning that TVC values were below the microbiological limit criteria adopted by some European countries, such as Spain, France and Germany, that have established 7 log CFU/g as a maximum limit for TVC in minimally processed fruits and vegetables (BOE, 2001 and Manzocco et al., 2011).