Table 7.
The interaction effect of packaging materials and storage environment on the ascorbic acid content (mg 100 g−1) 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 | 41.1 | 42.5fg | 44.0cd | 45.9b | 47.0a | 43.5b | 40.9 |
| Low density polyethylene | 41.0 | 42.4g | 45.0bc | 46.3b | 48.2a | 45.6a | 41.1 |
| News paper | 41.8 | 44.0def | 46.3b | 49.0a | 44.9b | 40.8c | – |
| Banana leaf | 41.9 | 43.5efg | 45.7bc | 48.7a | 44.4bc | 40.7c | – |
| Control | 43.1 | 45.2cd | 48.8a | 47.4ab | 43.1c | 40.6c | – |
| Ambient condition+Packaging | |||||||
| High density polyethylene | 42.3 | 43.7defg | 41.0ef | – | – | – | – |
| Low density polyethylene | 42.1 | 44.8cde | 42.0de | – | – | – | – |
| News paper | 43.8 | 46.3c | 40.6ef | – | – | – | – |
| Banana leaf | 43.2 | 47.9b | 41.2ef | – | – | – | – |
| Control | 45.1 | 50.0a | 39.7f | – | – | – | – |
| CV (%) | 1.629 | 2.021 | 2.709 | 2.067 | 1.812 | 2.443 | 2.606 |
| SE | 0.400 | 0.526 | 0.679 | 0.567 | 0.476 | 0.596 | 0.616 |
| LSD (5%) | ns | 1.562 | 2.018 | 1.847 | 1.553 | 1.943 | 3.751 |
| Significance | |||||||
| Packaging (A) | *** | *** | ns | * | *** | ** | NS |
| Storage (B) | *** | *** | *** | – | – | – | – |
| A*B | ns | * | ** | – | – | – | – |
(n = 3)
Initial (0 day) AA was 40.98 mg100−1 g 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.