Table 2.
Effect of treatments, packaging and storage (18.5–29.1 °C, 44.4–60.4% RH) on the chemical properties of dried carrot slices
| Storage period (months) | 6% KMS | 350 ppm Pot. sorbate | Control | Mean | |||
|---|---|---|---|---|---|---|---|
| AFL | HDPE | AFL | HDPE | AFL | HDPE | ||
| Moisture,% | |||||||
| 0 | 6.3 | 6.3 | 6.3 | 6.3 | 6.2 | 6.2 | 6.3 |
| 3 | 7.2 | 7.2 | 7.0 | 7.1 | 6.9 | 7.0 | 7.1 |
| 6 | 8.5 | 8.6 | 8.4 | 8.5 | 8.3 | 8.3 | 8.4 |
| Mean | 7.3 | 7.4 | 7.2 | 7.3 | 7.1 | 7.2 | |
| CD at 5% T = 0.01 P = 0.01 S = 0.01 T × P = NS T × S = 0.03 P × S = 0.02 T × P × S = NS | |||||||
| Total solids,% | |||||||
| 0 | 93.7 | 93.7 | 93.7 | 93.7 | 93.8 | 93.8 | 93.7 |
| 3 | 92.8 | 92.8 | 93.0 | 92.9 | 93.1 | 93.0 | 92.9 |
| 6 | 91.5 | 91.4 | 91.6 | 91.5 | 91.7 | 91.7 | 91.6 |
| Mean | 92.7 | 92.6 | 92.8 | 92.7 | 92.9 | 92.8 | |
| CD at 5% T = 0.02 P = 0.02 S = 0.02 T × P = NS T × S = NS P × S = NS T × P × S = 0.05 | |||||||
| Total soluble solids,% | |||||||
| 0 | 60.0 | 60.0 | 50.0 | 50.0 | 55.0 | 55.0 | 55.0 |
| 3 | 59.5 | 57.5 | 49.5 | 44.5 | 54.5 | 50.0 | 52.6 |
| 6 | 58.0 | 56.0 | 47.0 | 43.0 | 53.0 | 49.0 | 51.0 |
| Mean | 59.2 | 57.8 | 48.8 | 45.8 | 54.2 | 51.3 | |
| CD at 5% T = 0.002 × 10–3 P = 0.002 × 10–3 S = 0.002 × 10–3 T × P = 0.003 × 10–3 T × S = 0.004 × 10–3 P × S = 0.003 × 10–3 T × P × S = 0.005 × 10-3 | |||||||
| Titratable acidity, % | |||||||
| 0 | 2.8 | 2.8 | 0.5 | 0.5 | 0.8 | 0.8 | 1.4 |
| 3 | 2.7 | 2.7 | 0.5 | 0.4 | 0.8 | 0.7 | 1.3 |
| 6 | 2.7 | 2.6 | 0.4 | 0.4 | 0.7 | 0.7 | 1.2 |
| Mean | 2.7 | 2.7 | 0.5 | 0.4 | 0.8 | 0.7 | |
| CD at 5% T = 0.007 P = 0.005 S = 0.007 T × P = NS T × S = 0.01 P × S = 0.009 T × P × S = NS | |||||||
| Ascorbic acid, mg/100 g | |||||||
| 0 | 22.9 | 22.9 | 9.4 | 9.4 | 11.5 | 11.5 | 14.6 |
| 3 | 12.9 | 10.7 | 5.0 | 4.9 | 5.0 | 4.6 | 7.2 |
| 6 | 11.0 | 8.4 | 3.9 | 3.7 | 3.3 | 3.1 | 5.6 |
| Mean | 15.6 | 14.0 | 6.1 | 6.0 | 6.6 | 6.4 | |
| CD at 5% T = 0.02 P = 0.02 S = 0.02 T × P = 0.03 T × S = 0.04 P × S = 0.03 T × P × S = 0.06 | |||||||
| Reducing sugars, % | |||||||
| 0 | 16.3 | 16.3 | 25.9 | 25.9 | 30.2 | 30.2 | 24.1 |
| 3 | 17.9 | 19.1 | 27.6 | 28.7 | 33.0 | 34.0 | 26.7 |
| 6 | 17.9 | 19.4 | 27.9 | 29.2 | 33.3 | 34.4 | 27.0 |
| Mean | 17.4 | 18.3 | 27.1 | 27.9 | 32.2 | 32.9 | |
| CD at 5% T = 0.02 P = 0.01 S = 0.02 T × P = 0.02 T × S = 0.03 P × S = 0.02 T × P × S = 0.04 | |||||||
| Non-reducing sugars, % | |||||||
| 0 | 26.9 | 26.9 | 16.2 | 16.2 | 12.7 | 12.7 | 18.6 |
| 3 | 23.9 | 22.5 | 12.7 | 11.2 | 8.6 | 7.4 | 14.4 |
| 6 | 23.3 | 21.7 | 12.0 | 10.3 | 7.7 | 6.4 | 13.6 |
| Mean | 24.7 | 23.7 | 13.6 | 12.6 | 9.7 | 8.8 | |
| CD at 5% T = 0.02 P = 0.01 S = 0.02 T × P = 0.02 T × S = 0.03 P × S = 0.02 T × P × S = 0.04 | |||||||
| Total sugars, % | |||||||
| 0 | 43.2 | 43.2 | 42.1 | 42.1 | 42.9 | 42.9 | 42.7 |
| 3 | 41.8 | 41.6 | 40.3 | 39.9 | 41.5 | 41.4 | 41.1 |
| 6 | 41.2 | 41.1 | 39.9 | 39.4 | 41.0 | 40.8 | 40.6 |
| Mean | 42.1 | 42.0 | 40.8 | 40.5 | 41.8 | 41.7 | |
| CD at 5% T = 0.02 P = 0.01 S = 0.02 T × P = 0.02 T × S = 0.03 P × S = 0.02 T × P × S = 0.04 | |||||||
| Total carotenoids, mg/100 g | |||||||
| 0 | 219.4 | 219.4 | 161.2 | 161.2 | 159.8 | 159.8 | 180.1 |
| 3 | 190.9 | 183.3 | 122.7 | 118.5 | 116.2 | 102.8 | 139.1 |
| 6 | 172.7 | 165.9 | 109.1 | 101.3 | 102.7 | 90.0 | 123.6 |
| Mean | 194.3 | 189.5 | 131.0 | 127.0 | 126.2 | 117.5 | |
| CD at 5% T = 0.1 P = 0.1 S = 0.1 T × P = 0.2 T × S = 0.2 P × S = 0.2 T × P × S = 0.3 | |||||||
| β-carotene, mg/100 g | |||||||
| 0 | 72.1 | 72.1 | 68.2 | 68.2 | 67.8 | 67.8 | 69.4 |
| 3 | 60.6 | 58.9 | 55.0 | 51.4 | 52.8 | 50.9 | 54.9 |
| 6 | 55.0 | 53.3 | 49.0 | 45.6 | 47.3 | 45.1 | 49.2 |
| Mean | 62.6 | 61.4 | 57.4 | 55.1 | 56.0 | 54.6 | |
| CD at 5% T = 0.1 P = 0.1 S = 0.1 T × P = 0.2 T × S = 0.2 P × S = 0.2 T × P × S = 0.3 | |||||||
| Pectin, % | |||||||
| 0 | 10.0 | 10.0 | 10.1 | 10.1 | 9.8 | 9.8 | 10.0 |
| 3 | 10.0 | 9.9 | 10.0 | 10.0 | 9.7 | 9.7 | 9.9 |
| 6 | 9.9 | 9.9 | 9.9 | 9.9 | 9.7 | 9.7 | 9.8 |
| Mean | 10.0 | 9.9 | 10.0 | 10.0 | 9.7 | 9.7 | |
| CD at 5% T = 0.008 P = NS S = 0.008 T × P = 0.01 T × S = 0.01` P × S = 0.01 T × P × S = NS | |||||||