Maskan (2001) reported that both zero-order and first-order reaction kinetic models can be used adequately to describe the colour changes in kiwifruits. Pua et al. (2008) observed that the treatments at various storage conditions followed the zero-order reaction, whereas Avila and Silva (1999) and Ibarz et al. (1999) have observed that first-order kinetic model fitted well for “L*” and “b*” values of peach puree and pear puree. The kinetic rate constants of all the colour parameter s were more in zer o-order model as compared to first-order model for uncoated samples (Table 1). The coated samples also demonstrated same behaviour. The value of zero-order kinetic model constants for “L*”, “a*” and “b*” of uncoated samples was found to be 0.9961,
0.5651 and 0.2841 day -1, whereas the values for coated samples were 0.9623, 0.5517 and 0.2265 day -1, respectively.