Table 4.

Effect of treatments, packaging and storage on the sensory quality of curried cooked carrot prepared from dried carrot slices

Storage period (months)	6% KMS		350 ppm Pot. sorbate		Control		Mean
	AFL	HDPE	AFL	HDPE	AFL	HDPE
Appearance
0	8.5	8.5	8.1	8.1	8.0	8.0	8.2
3	8.1	7.9	7.5	7.5	7.3	7.1	7.6
6	7.6	7.4	7.0	6.9	6.8	6.5	7.0
Mean	8.1	7.9	7.5	7.5	7.3	7.2
CD at 5% T = 0.2 P = NS S = 0.2 T × P = NS T × S = NS P × S = NS T × P × S = NS
Flavour
0	7.5	7.5	8.4	8.4	8.3	8.3	8.0
3	8.0	8.3	7.8	7.5	7.5	7.3	7.7
6	8.4	8.5	7.3	7.0	6.8	6.5	7.4
Mean	8.0	8.1	7.8	7.6	7.5	7.3
CD at 5% T = 0.2 P = NS S = 0.2 T × P = NS T × S = 0.4 P × S = NS T × P × S = NS
Texture
0	8.5	8.5	8.1	8.1	8.0	8.0	8.2
3	8.1	7.6	7.5	7.3	7.1	7.0	7.4
6	7.6	7.1	7.1	6.9	6.6	6.5	7.0
Mean	8.1	7.8	7.6	7.4	7.3	7.2
CD at 5% T = 0.2 P = NS S = 0.2 T × P = NS T × S = NS P × S = NS T × P × S = NS
Overall acceptability
0	8.2	8.2	8.2	8.2	8.1	8.1	8.2
3	8.1	7.9	7.6	7.4	7.3	7.1	7.6
6	7.9	7.7	7.1	6.9	6.7	6.5	7.1
Mean	8.0	7.9	7.6	7.5	7.4	7.2
CD at 5% T = 0.1 P = 0.1 S = 0.1 T × P = NS T × S = 0.2 P × S = NS T × P × S = NS

(n = 10), NS Non-significant, KMS Potassium metabisulphite, T Treatment, P Packaging, S Storage