While researching edible fruit coatings, a student has taken the following notes: - Fresh mangoes lose moisture through their skins after harvest. - Too much moisture loss can make mangoes shrivel before sale. - Researchers tested a thin edible coating made from seaweed extract. - Coated mangoes lost moisture more slowly than uncoated mangoes. The student wants to explain how the edible coating is related to mango shelf life. Which choice best accomplishes this goal?