*2.9. Texture*

Seven to ten samples from each lot (control and coated) were subjected to a puncture test using a Texture Analyzer (Model TA XT Plus, Texture Technologies Corporation, Scarsdale, NY, USA/Stable Micro Systems, Godalming, Surrey, UK) fitted with a 25 mm diameter round tipped puncture probe with a speed of 10 mm/s. The force deformation and firmness of the fruit samples were measured based on the force–deformation curve. Measurements are in Newton (N) [7].
