Table 6.
Effect of pre cooling, fruit coating and packaging on the pectin content and polygalacturonase (PG) activity of Royal delicious apples during storage at 18-25 °C for 45 days
| Pectin content (% calcium pectate) | ||||||
|---|---|---|---|---|---|---|
| T | ||||||
| C1 | C2 | |||||
| P | P1 | P2 | P3 | P1 | P2 | P3 |
| T1 | 0.7 | 0.7 | 0.7 | 0.7 | 0.6 | 0.7 |
| T2 | 1.0 | 0.9 | 1.0 | 1.0 | 0.9 | 0.9 |
| T3 | 1.2 | 1.1 | 1.1 | 1.2 | 1.1 | 1.1 |
| T4 | 1.2 | 1.2 | 1.2 | 1.2 | 1.1 | 1.1 |
| T5 | 1.3 | 1.2 | 1.2 | 1.3 | 1.2 | 1.2 |
| T6 | 1.3 | 1.3 | 1.3 | 1.3 | 1.3 | 1.3 |
| T7 | 0.7 | 0.6 | 0.7 | 0.7 | 0.6 | 0.6 |
| Initial value 1.98 | ||||||
| CD0.05 C = 0.01 CxPxT = 0.03 | ||||||
| Polygalacturonase (PG) activity (% loss of viscosity) | ||||||
| T1 | 14.4 | 14.3 | 14.4 | 14.4 | 14.4 | 14.3 |
| T2 | 14.5 | 14.3 | 14.3 | 14.5 | 14.2 | 14.3 |
| T3 | 14.6 | 14.2 | 14.5 | 14.5 | 14.2 | 14.5 |
| T4 | 14.5 | 14.4 | 14.5 | 14.5 | 14.3 | 14.5 |
| T5 | 14.7 | 14.7 | 14.7 | 14.7 | 14.7 | 14.6 |
| T6 | 14.7 | 14.7 | 14.7 | 14.7 | 14.7 | 14.7 |
| T7 | 14.2 | 14.0 | 14.1 | 14.2 | 13.9 | 14.1 |
| Mean C | 14.4 | 14.4 | ||||
Initial value 10.04
CD0.05 C = 0.01, CxPxT = 0.03
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