Table 3.
Effect of pre cooling, fruit coating and packaging on the titratable acidity (% malic acid) and pH of Royal delicious apples during storage at 18–25 °C for 45 days
| Titratable acidity (% malic acid) | ||||||
|---|---|---|---|---|---|---|
| T | ||||||
| (C1) | (C2) | |||||
| (P) | P1 | P2 | P3 | P1 | P2 | P3 |
| T1 | 0.3 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 |
| T2 | 0.3 | 0.2 | 0.3 | 0.3 | 0.2 | 0.2 |
| T3 | 0.3 | 0.2 | 0.3 | 0.3 | 0.2 | 0.2 |
| T4 | 0.3 | 0.3 | 0.3 | 0.3 | 0.2 | 0.2 |
| T5 | 0.3 | 0.3 | 0.3 | 0.3 | 0.2 | 0.3 |
| T6 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
| T7 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 |
| Initial value: 0.39 | ||||||
| CD0.05 C = 0.01, CxPxT = 0.02 | ||||||
| pH | ||||||
| T1 | 4.4 | 4.5 | 4.2 | 4.5 | 4.6 | 4.6 |
| T2 | 4.3 | 4.5 | 4.5 | 4.5 | 4.6 | 4.6 |
| T3 | 4.1 | 4.3 | 4.2 | 4.3 | 4.4 | 4.4 |
| T4 | 4.3 | 4.4 | 4.3 | 4.6 | 4.6 | 4.6 |
| T5 | 4.0 | 4.1 | 4.2 | 4.2 | 4.2 | 4.4 |
| T6 | 4.0 | 4.3 | 4.3 | 4.2 | 4.5 | 4.2 |
| T7 | 4.6 | 4.8 | 4.7 | 4.8 | 4.8 | 4.5 |
Initial value 3.3
CD0.05 C = 0.01, CxPxT = 0.05
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