Table 3.

Effect of different post harvest treatments on the chemical parameters and sensory scores of kagzi lime fruits

Treatments	Juice content,%			Appearance			Flavour
	6D	12D	18D	6D	12D	18D	6D	12D	18D
T1	35.2	34.8	29.8	8.5	6.9	5.0	6.7	5.5	4.0
T2	42.5	38.1	36.3	8.6	6.4	5.3	6.6	6.1	4.7
T3	48.2	35.9	37.4	8.7	6.5	5.3	7.0	6.3	3.9
T4	45.5	45.3	39.6	8.6	6.3	4.9	7.0	5.9	4.1
T5	45.1	42.3	37.2	8.4	6.2	4.0	6.5	5.6	3.1
T6	48.4	46.0	40.4	8.9	7.8	6.5	6.8	6.9	4.5
T7	45.0	34.8	31.4	8.7	6.8	4.2	6.5	6.3	3.5
T8	49.4	46.7	42.3	9	8.2	7.1	8.3	7.5	5.2
T9	48.2	46.1	40.9	8.8	7.5	6.3	6.6	5.5	3.0
T10	42.9	33.3	29.1	8.4	6.0	3.8	6.5	5.2	3.2
SEm±	2.88	1.05	0.06	–	–	–	–	–	–
CD at 5%	8.50	3.10	0.19	–	–	–	–	–	–

T₁–T₁₀: as in Table 1. n = 5 panelists, D: as in Table 1, Juice content at 0D: 50.3%, Appearance at 0D: 8.3, Flavour at 0D: 9.0