The photograph shows jujube fruits. (Source: © Aneeta Benwan-edam/Alamy Stock Photo) Jujube fruits are edible and are native to China. Jujube fruits do not store well. An investigation compared the effect of covering the fruit with an edible coating. One coating was made from chitosan, a polysaccharide obtained from the outer skeleton of shellfish. Another coating was made from cinnamon oil. Samples from stored fruit were tested for vitamin C content and antimicrobial activity. The table shows some of the results of this investigation. The percentage decrease in the vitamin C content of the fruit with no coating, over the 60-day period, was $$\(43.75 \%\)$$. Calculate the difference in the percentage decreases for the fruit coated with chitosan and the fruit with no coating. Give your answer to two significant figures. (2) Answer ..........................................................

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