Table 4.
Effect of pre cooling, fruit coating and packaging on the total soluble solids(B°) and Reducing sugar content (%) of Royal delicious apples during storage at 18–25 °C for 45 days
| Total soluble solids(B°) | ||||||
|---|---|---|---|---|---|---|
| T | ||||||
| (C1) | (C2) | |||||
| (P) | P1 | P2 | P3 | P1 | P2 | P3 |
| T1 | 14.2 | 13.8 | 13.9 | 13.8 | 13.8 | 14.0 |
| T2 | 14.9 | 14.6 | 14.8 | 14.7 | 14.5 | 14.5 |
| T3 | 15.1 | 14.9 | 15.2 | 14.9 | 14.6 | 14.6 |
| T4 | 15.9 | 15.4 | 15.7 | 15.8 | 15.1 | 15.7 |
| T5 | 16.2 | 15.9 | 15.9 | 15.7 | 15.5 | 17.1 |
| T6 | 16.1 | 15.2 | 16.1 | 16.2 | 15.2 | 15.8 |
| T7 | 13.8 | 13.3 | 13.8 | 13.7 | 12.9 | 13.5 |
| Initial value: 10.24 | ||||||
| CD0.05 C = 0.01 CxPxT = 0.02 | ||||||
| Reducing sugar content (%) | ||||||
| T1 | 7.3 | 7.0 | 7.1 | 7.4 | 7.0 | 7.2 |
| T2 | 8.2 | 7.9 | 7.9 | 8.1 | 7.8 | 7.8 |
| T3 | 8.3 | 8.0 | 8.1 | 8.3 | 7.8 | 8.1 |
| T4 | 8.1 | 7.8 | 7.9 | 7.9 | 7.6 | 7.7 |
| T5 | 8.5 | 8.2 | 8.4 | 8.2 | 7.9 | 8.2 |
| T6 | 8.4 | 8.1 | 8.3 | 8.3 | 8.0 | 8.2 |
| T7 | 7.1 | 6.9 | 7.1 | 7.1 | 6.8 | 6.9 |
Initial value 5.54
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