. 2024 Apr 26;10(9):e30255. doi: 10.1016/j.heliyon.2024.e30255

Table 1.

Changes in the physicochemical quality of fresh-cut papaya during storage.

Storage time (d)	Flesh firmness (N)	Weight loss (%)	TAC (%)	SS (%)
0	0.74 ± 0.07^a	0.00 ± 0.00^g	0.13 ± 0.00^a	2.29 ± 0.03^h
1	0.57 ± 0.05^b	0.01 ± 0.00^g	0.12 ± 0.00^b	2.38 ± 0.02^g
2	0.42 ± 0.03^c	0.06 ± 0.01^f	0.10 ± 0.00^c	2.50 ± 0.01^f
3	0.35 ± 0.03^d	0.12 ± 0.01^e	0.10 ± 0.00^c	2.77 ± 0.01^e
4	0.30 ± 0.02^e	0.16 ± 0.01^d	0.09 ± 0.01^d	3.10 ± 0.04^d
5	0.23 ± 0.02^f	0.25 ± 0.02^c	0.08 ± 0.00^d	3.27 ± 0.01^c
6	0.20 ± 0.02^f	0.36 ± 0.04^b	0.08 ± 0.01^d	3.41 ± 0.01^b
7	0.13 ± 0.02^g	0.43 ± 0.02^a	0.07 ± 0.01^e	3.83 ± 0.01^a

Different letters in the same column indicate significant differences (p < 0.05).