Table 4.
The interaction effect of storage environment and varieties on the total soluble solid (°Brix) values of pepper fruits during 28 days of storage
| Storage treatments/cultivars | Storage period (days) | |||||||
|---|---|---|---|---|---|---|---|---|
| 0 | 4 | 8 | 12 | 16 | 20 | 24 | 28 | |
| Evaporative cooling | ||||||||
| Melka Dima | 4.033d | 5.000e | 5.8 | 5.5c | 5.0 | 4.6bc | 4.4bc | 4.1ab |
| Melka Eshet | 4.700bc | 5.433cd | 5.8 | 5.4cd | 5.0 | 4.8b | 4.4b | 4.1ab |
| Melka Zala | 5.467a | 5.900a | 6.1 | 5.4cd | 5.0 | 4.7b | 4.3bc | 3.8b |
| Mareko Fana | 4.600c | 5.701b | 5.9 | 5.4cd | 4.8 | 4.3c | 4.0c | 3.5b |
| PBC 600 | 4.877b | 5.633b | 6.0 | 6.0a | 5.4 | 5.3a | 4.9a | 4.6a |
| Ambient storage | ||||||||
| Melka Dima | 4.0d | 5.6bc | 6.1 | 5.8b | 5.4 | – | – | – |
| Melka Eshet | 4.7bc | 5.6bc | 6.2 | 5.9ab | 5.3 | – | – | – |
| Melka Zala | 5.5a | 5.3d | 6.1 | 5.3d | 4.8 | – | – | – |
| Mareko Fana | 4.6c | 5.7bc | 6.4 | 6.0a | 5.5 | – | – | – |
| PBC 600 | 4.9b | 5.3d | 6.1 | 5.5c | 5.2 | – | – | – |
| Significance | *** | ** | ns | *** | ns | ** | ** | ** |
| SE ± | 0.06 | 0.08 | 0.10 | 0.09 | 0.18 | 0.11 | 0.11 | 0.19 |
| LSD (0.05) | 0.200 | 0.179 | 0.179 | 0.184 | 0.376 | 0.372 | 0.370 | 0.616 |
| CV (%) | 2.30 | 2.67 | 2.89 | 2.67 | 6.03 | 4.17 | 4.47 | 8.15 |
(n = 3)
Means within a column followed by the same letter (s) are not significantly different at P ≤ 0.05; ns, **, *** indicate non significant, significant difference at P ≤ 0.01 or 0.001, respectively. The data from day 16 onwards is meant for the evaporatively cooled storage only