2.11. Coating of tomato samples
Tomatoes were dipped in the coating solutions for 1 min and left
to dry at room temperature for 15 min by hanging with constant air
flow. Coated tomatoes were again dipped in the coating solution for
another 10 s and dried again to a uniform coating layer. On the basis
of the type of coating solution employed, the tomatoes were categorised
as control, S/G, S/G/L and S/G/L/A coated samples. All the
samples were stored at room temperature (23.65 2.47 C) and
relative humidity of 64.7 3.9% for 20 days. The various tests were
carried out at 4 day intervals.