Table 7.
The interaction effect of storage environments and varieties on the pH values of pepper fruit during 28 days of storage
| Storage treatments cultivars | Storage period (days) | |||||||
|---|---|---|---|---|---|---|---|---|
| 0 | 4 | 8 | 12 | 16 | 20 | 24 | 28 | |
| Evaporative cooling | ||||||||
| Melka Dima | 6.0a | 6.1 | 6.2bc | 6.3bc | 6.5 | 6.5a | 6.6ab | 6.7a |
| Melka Eshet | 6.1a | 6.1 | 6.2b | 5.5e | 5.8 | 6.4ab | 6.7a | 6.5b |
| Melka Zala | 6.0a | 6.2 | 6.3b | 6.1d | 6.1 | 6.3abc | 6.3c | 6.4d |
| Mareko Fana | 5.2b | 5.9 | 6.0de | 6.1d | 6.0 | 6.1c | 6.4c | 6.5bc |
| PBC 600 | 5.2b | 5.9 | 6.0d | 5.4e | 5.8 | 6.2bc | 6.4bc | 6.5cd |
| Ambient storage | ||||||||
| Melka Dima | 6.0a | 6.3 | 6.6a | 6.6a | 6.8 | – | – | – |
| Melka Eshet | 6.1a | 6.3 | 6.3b | 6.4b | 6.5 | – | – | – |
| Melka Zala | 6.0a | 6.0 | 6.1cd | 6.1cd | 6.3 | – | – | – |
| Mareko Fana | 5.2b | 5.7 | 5.9e | 6.0d | 6.6 | – | – | – |
| PBC 60 | 5.2b | 6.2 | 6.3b | 6.3b | 6.5 | – | – | – |
| Significance | *** | ns | ** | *** | ns | * | ** | *** |
| SE ± | 0.01 | 0.11 | 0.08 | 0.09 | 0.10 | 0.07 | 0.05 | 0.02 |
| LSD (0.05) | 0.21 | 0.25 | 0.18 | 0.19 | 0.29 | 0.22 | 0.17 | 0.07 |
| CV (%) | 1.94 | 3.02 | 2.33 | 2.49 | 2.69 | 1.89 | 1.37 | 0.61 |
(n = 3)
Means within a column followed by the same letter (s) are not significantly different at P ≤ 0.05; ns, *, ** and ***, indicate significant difference at P ≤ 0.05, 0.01 or 0.001 respectively. The data from day 16 onwards is meant for the evaporatively cooled storage only