Table 3. Effect of Treatments and Storage Periods on the Sensory Quality of Guava Fruitsa.
| treatments (T) | taste | aroma |
|---|---|---|
| control | 3.5000 d | 3.6667 e |
| ginger extract | 6.3889 b | 5.8889 c |
| garlic extract | 6.5556 a | 7.1667 a |
| A. vera gel | 5.8333 c | 6.1111 b |
| gum arabic | 5.7222 c | 5.5000 d |
| LSD (P ≤ 0.05) | 0.1572 | 0.1217 |
| days (D) | ||
| 0 | 4.0000 e | 5.0000 d |
| 3 | 5.6000 d | 6.6000 a |
| 6 | 6.8000 b | 6.6000 a |
| 9 | 7.2667 a | 6.4000 b |
| 12 | 5.8667 c | 5.4667 c |
| 15 | 4.0667 e | 3.9333 e |
| LSD (P ≤ 0.05) | 0.1722 | 0.1334 |
| T × D (P ≤ 0.05) | 0.3850 | 0.2982 |
a
Means sharing different letter(s) in columns are statistically significant at P ≤ 0.05 (LSD test).