*3.8. L Value*

The decrease in L value is an indicator of surface darkening [14]. On day zero, both the control and coated samples had similar values. The L value in the control samples showed a dramatic decrease starting from day 3 and declined from 31.6 on day zero to 20.8 on day 15. In the coated samples, the L value was almost stable until day 6. The L value decreased on day 9 and reached 26.7 on day 15. The L value was higher in the coated samples than in the control samples during the whole period of the experiment, which indicates that the sodium alginate-calcium chloride coating prevented oxidative enzymatic browning (Table 1). One-way ANOVA statistical analysis showed a significant difference in the L value between the control and sodium alginate-calcium chloride coated samples (*p* < 0.05) as well as a gradual decrease with storage time, while it reduced more rapidly in the control samples.

**Table 1.** Color parameters L value, a \* value, and C value of the control and coated samples during storage.


Different lowercase letters within a row 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).

It has been reported that the L value decreased in the uncoated cherry tomatoes, pectin coated cherry tomatoes, and alginate coated cherry tomatoes stored at different temperatures (4 ◦C and 12 ◦C). However, the L value was higher in the coated samples than in the control samples over the 21 days of storage [27].
