Table 5.

Effect of different packaging materials on the total carbohydrates, reducing and total sugars, proteins and fibres of dried chilgoza nuts during storage

	Package	Storage period, months		Mean	CD 0.05
		3	6
Total Carbohydrates, %	P1	26.2	26.9	26.4
	P2	26.2	27.7	26.7	P = NS
	P3	26.2	26.9	26.4	S = NS
	P4	26.1	27.5	26.6	PxS = 0.3
	P5	26.1	26.5	26.2
	Mean	26.2	26.2
Reducing sugars, %	P1	6.8	7.2	6.9
	P2	6.8	7.5	7.0	P = NS
	P3	6.8	7.1	6.9	S = NS
	P4	6.8	7.3	6.9	PxS = 0.4
	P5	6.8	7.2	6.9
	Mean	6.8	7.2
Total sugars, %	P1	19.9	20.1	20.0
	P2	19.9	21.9	21.0	P = NS
	P3	19.9	20.3	20.0	S = NS
	P4	19.9	20.2	19.9	PxS = 0.3
	P5	19.9	20.4	20.1
	Mean	19.9	20.6
Proteins, %	P1	11.5	11.3	11.7
	P2	12.2	11.9	12.2	P = 0.2
	P3	11.5	11.3	11.7	S = 0.2
	P4	12.0	11.9	12.1	PxS = 0.4
	P5	11.2	10.7	11.4
	Mean	11.7	11.4
Fibres, %	P1	1.6	1.5	1.7
	P2	1.8	1.7	1.8	P = 0.1
	P3	1.5	1.3	1.6	S = 0.1
	P4	1.7	1.6	1.7	PxS = 0.2
	P5	1.6	1.4	1.6
	Mean	1.6	1.5

P₁₌ HDPE jar, P₂₌ glass jar, P₃₌ polyethylene bag, P₄₌ aluminium laminate pouch

P₅₌ thermofoam tray, (n = 3), Initial values at the commencement of storage:

Total carbohydrates = 26.0 %, reducing sugars = 6.7 %, total sugars = 19.9 %, proteins = 12.4 %, fibres = 1.8 %