Raw data: postharvest quality parameters of tomato fruit treated with edible coatings and gibberellic acid

Published: 26 August 2026| Version 1 | DOI: 10.17632/9wbk3mcryd.1
Contributors:
Marcelo Jhonatan de Sousa e Sousa,
, Giovana Lopes da Silva

Description

This dataset contains raw physicochemical measurements (total soluble solids, titratable acidity, pH, firmness, weight loss, and epidermal color) of tomato fruit subjected to six postharvest treatments (control, gibberellic acid, babassu oil, cassava starch, and their combinations) over four storage periods (1, 4, 8, and 12 days), with three replicates per treatment

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Food Science

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