*3.12. Appearance*

Minor mold growth was apparent on the surface of the control samples on day 6, while in the coated samples, mold growth was observed only on day 15. Control samples stored at 4 ◦C had an acceptable visual quality during the first six days of storage before the beginning of decay and mold growth. On day zero, both the control and coated strawberry cut fruits showed similar appearances with a bright red color (Figure 5a). After six days of storage, the color of the control samples became darker with a minor appearance of mold growth on the surface. The color of the coated samples became a bit darker after six days with no mold growth (Figure 5b). After nine days of storage, control samples showed some browning, tissue softening, and mold growth while the coated samples showed no darkening and no mold growth (Figure 5c). After 12 days of storage, the control samples had mold growth, very soft texture, and browning, while the coated samples showed no mold growth and a slight darkening in color (Figure 5d). On day 15, the control samples were completely grey with mold growth, and extremely soft with a watery texture. The coated samples showed minor mold growth on the surface of some samples with tissue softening and color darkening (Figure 5e).

The addition of calcium chloride salts helped in enhancing the texture of strawberry cut fruits since they act as firming agents. Additionally, it helps in reducing mold growth, physiological disorders, and oxidative browning [30]. CMC, with the incorporation of probiotic *Lactobacillus plantarum,* was also used to coat strawberries stored at 4 ◦C for 15 days. A delay in mold surface growth was observed in the coated strawberries [31]. In another study, the chitosan coating reduced mold and yeast growth in fresh cut papaya and reduced mesophilic plate counts [15].

(**a**)

(**b**)

(**c**)

**Figure 5.** Side by side appearance of the control and coated fruits at day zero (**a**) and after storage for six (**b**) and nine (**c**) days, and only for coated fruits after storage for 12 (**d**) and 15 (**e**) days (extensive mold grown on control samples, not shown).
