Table 2.
Effect of pre cooling, fruit coating and packaging on the fruit firmness (N) of Royal delicious apples during storage at 18–25 °C for 45 days
| T | ||||||
|---|---|---|---|---|---|---|
| C1 | C2 | |||||
| P | P1 | P2 | P3 | P1 | P2 | P3 |
| T1 | 55.3 | 49.5 | 51.7 | 52.4 | 45.1 | 47.2 |
| T2 | 61.6 | 51.0 | 55.6 | 57.4 | 51.7 | 54.5 |
| T3 | 64.2 | 62.8 | 62.4 | 60.4 | 56.5 | 57.7 |
| T4 | 64.6 | 59.6 | 63.8 | 61.0 | 56.9 | 56.8 |
| T5 | 65.0 | 61.4 | 62.9 | 60.9 | 57.4 | 59.2 |
| T6 | 66.4 | 60.7 | 66.1 | 61.9 | 58.5 | 61.1 |
| T7 | 47.8 | 39.5 | 42.0 | 44.0 | 35.8 | 39.1 |
Initial value 76.21
CD0.05 C = 0.01, CxPxT =0.02
T treatments; C1 pre-cooled; C2 without pre cooled; (P1) shrink wrapped tray packing; (P2) Paper mould tray + CFB carton; (P3) LDPE (150 gauge) liner + CFB carton; marigold flower extract:T1−10%, T2−15%, T3−20% ;neem oil: T4−1%, T5−1.5%, T6−2%, T7− control. (p < 0.05), n = 3