Table 6.
Effect of different packaging materials on the *sensory scores of dried chilgoza nuts during storage
| Package | Storage period, months | Mean | CD 0.05 | ||
|---|---|---|---|---|---|
| 3 | 6 | ||||
| Colour | P1 | 7.7 | 7.7 | 7.7 | |
| P2 | 7.8 | 7.7 | 7.8 | P = NS | |
| P3 | 7.7 | 7.5 | 7.7 | S = NS | |
| P4 | 7.8 | 7.7 | 7.8 | PxS = 0.1 | |
| P5 | 7.7 | 7.6 | 7.7 | ||
| Mean | 7.7 | 7.6 | |||
| Texture | P1 | 7.4 | 7.2 | 7.4 | |
| P2 | 7.6 | 7.4 | 7.5 | P = 0.1 | |
| P3 | 7.4 | 7.2 | 7.4 | S = 0.1 | |
| P4 | 7.6 | 7.4 | 7.5 | PxS = 0.2 | |
| P5 | 7.4 | 7.0 | 7.3 | ||
| Mean | 7.5 | 7.2 | |||
| Flavour | P1 | 7.6 | 7.2 | 7.5 | |
| P2 | 7.7 | 7.5 | 7.7 | P = 0.1 | |
| P3 | 7.5 | 7.2 | 7.5 | S = 0.1 | |
| P4 | 7.6 | 7.4 | 7.6 | PxS = 0.2 | |
| P5 | 7.4 | 6.7 | 7.3 | ||
| Mean | 7.6 | 7.2 | |||
| O A | P1 | 7.5 | 7.2 | 7.5 | |
| P2 | 7.7 | 7.5 | 7.7 | P = 0.1 | |
| P3 | 7.4 | 7.0 | 7.4 | S = 0.1 | |
| P4 | 7.6 | 7.4 | 7.6 | PxS = 0.2 | |
| P5 | 7.3 | 6.7 | 7.3 | ||
| Mean | 7.5 | 7.2 | |||
P1= HDPE jar, P2= glass jar, P3= polyethylene bag, P4= aluminium laminate pouch,
P5= thermofoam tray, *Based on 9 point Hedonic scale (Nr of panelists 10),
OA: Overall acceptability, (n = 3), Initial values at the commencement of storage: Colour = 7.8, texture = 7.6, flavour = 7.8, OA = 7.8