*3.10. C Value*

The C value, which is the Chroma of the color, was also measured. The C value in the coated samples slightly decreased from 38.3 on day zero to 33.9 on day 9 and increased again on day 12 to finally reach 36.2 on day 15. In the control samples, the C value gradually decreased from 37.8 on day zero to 29.9 on day 15. The C value was lower in the control samples during the whole experiment. The difference between the control and coated samples was mainly observed on days 12 and day 15 due to the fruit maturation, surface browning, and mold growth in the control samples (Table 1). However, as with a \* values, one-way ANOVA statistical analysis did not show a significant overall difference in the C values between the control and sodium alginate-calcium chloride coated samples (*p* > 0.05).

A decrease in the Chroma of the uncoated strawberries stored for 8 days at 1 ◦C was reported. During storage, the color of the fruits became less vivid and was caused by the development of a red-brownish color in the fully ripe strawberries [29]. The edible coating maintained the Chroma of the color during storage of strawberry fruits [22].

#### *3.11. Total Aerobic Count of Microorganisms*

A plate count analysis was performed every three days on the control and sodium alginate-calcium chloride coated samples. On day zero, almost similar values were observed in the control and coated samples. After only three days of storage, the number of yeasts and molds in the control samples increased to 5.9 log CFU/g, while in the coated samples, it increased to 5.1 log CFU/g. On day 6, minor mold growth was observed in the control samples and the values increased to 6.15 log CFU/g and reached 6.25 log CFU/g on day 9. After 12 and 15 days of storage, the number of colonies of aerobic microorganisms in the control sample was too large to count (>300 colonies on the least diluted agar plate) using the plate count analysis method; hence, only the total aerobic count of microorganisms for coated samples were shown on day 12 and day 15 (Figure 4).

In the coated samples, the total aerobic count of microorganisms slightly increased to 5.5 log CFU/g on day 6 and reached 5.9 log CFU/g on day 12. On day 15, minor mold growth was observed on the surface of the coated samples and the total aerobic count of microorganisms increased to 6.1 log CFU/g (Figure 4). One-way ANOVA statistical analysis showed a significant increase in total aerobic counts among the control samples starting from day 0 until day 9 (stopped at this stage due to spoilage) and among the sodium alginate-calcium chloride coated samples starting from day 0 until day 15 (*p* < 0.05), although quantitatively slightly less than the coated ones.

**Figure 4.** Total aerobic microorganisms count (Log CFU/g) in the control and sodium alginate-calcium chloride coated samples during storage. Error bars are indicated with the points and significance detailed in the text. Different lowercase letters indicate a significant difference due to storage time (*p* < 0.05). Different uppercase letters indicate a significant difference among the control and coated samples (*p* < 0.05). TLC: Too Large to Count.

It has been reported that a chitosan-based edible coating reduced the decay and surface mold growth in strawberry fruits and raspberries stored at 2 ◦C and 88% RH. Mold growth appeared on the surface of the control samples only after five days of storage, while in the coated samples, the mold growth was delayed [16].
