Table 5.
The interaction effect of packaging materials and storage environment on pH value of papaya fruit during 21 days of storage period
| Treatments | Storage periods (days) | ||||||
|---|---|---|---|---|---|---|---|
| 3 | 6 | 9 | 12 | 15 | 18 | 21 | |
| Evaporative cooler+Packaging | |||||||
| High density polyethylene | 5.8 | 5.6a | 5.5bc | 5.1b | 5.1c | 5.2c | 5.4 |
| Low density polyethylene | 5.7 | 5.6a | 5.3d | 5.1b | 5.2bc | 5.4b | 5.4 |
| News paper | 5.7 | 5.6a | 5.2e | 5.1b | 5.4a | 5.5b | – |
| Banana leaf | 5.6 | 5.6a | 5.1ef | 5.1b | 5.3ab | 5.4b | – |
| Control | 5.6 | 5.4ab | 5.0f | 5.3a | 5.2bc | 5.8a | – |
| Ambient condition+ | |||||||
| High density polyethylene | 5.6 | 5.6a | 5.4c | – | – | – | – |
| Low density polyethylene | 5.6 | 5.4ab | 5.5c | – | – | – | – |
| News paper | 5.6 | 5.2c | 5.5bc | – | – | – | – |
| Banana leaf | 5.5 | 5.3bc | 5.6ab | – | – | – | – |
| Control | 5.4 | 5.0d | 5.7a | – | – | – | – |
| CV (%) | 1.157 | 2.062 | 1.368 | 1.457 | 1.323 | 1.696 | 1.139 |
| SE | 0.037 | 0.065 | 0.042 | 0.043 | 0.039 | 0.053 | 0.036 |
| LSD (5%) | ns | 0.196 | 0.121 | 0.141 | 0.130 | 0.174 | NS |
| Significance | |||||||
| Packaging (A) | * | ** | * | * | * | ** | NS |
| Storage (B) | *** | *** | *** | – | – | – | – |
| A*B | NS | * | *** | – | – | – | – |
(n = 3)
Initial (0 day) pH value was 5.70 and the data from day 12 onwards is meant for the EC storage only. All fruits stored at ambient were discarded on day 12. NS, *, **, *** indicate non-significant or significant difference at P ≤ 0.05, 0.01 or 0.001, respectively; different letters in a column indicate significant differences at P = 0.05.