*2.13. Total Aerobic Count of Microorganisms*

Total aerobic counts of microorganisms were analyzed using the plate count method. Ten grams of different control and coated samples were transferred to a blender with 90 mL of saline peptone water (0.1 g peptone/100 mL water). After blending, a serial dilution was done and pour-plated onto plate count agar (PCA). Plates were incubated for five days at 25 ◦C for counting of total aerobic microorganisms. Colony count was expressed as Log CFU/g of strawberries. Tests were done every three days in triplicate on both the control and coated samples [25].

## *2.14. Appearance*

The appearance of samples was evaluated based on the color and surface mold growth. Three plastic containers of control samples and three plastic containers of coated samples (each container containing six to seven fruit samples) were stored at 4 ◦C and used to evaluate the appearance of the control and coated strawberry cut fruits during the experiment.
