Table 4.

Changes in acidity (%) of tomato-mushroom mixed ketch-up during storage

Product/Recipes	Period of storage (months)
	Room temperature (21–35 °C)								Refrigerated temperature (5–7 °C)
	0	2	4	6	8	10	12	Mean	0	2	4	6	8	10	12	Mean
TMK1	2.49	2.48	2.46	2.42	2.40	2.38	2.37	2.43	2.49	2.50	2.48	2.47	2.46	2.45	2.44	2.47
TMK2	2.34	2.34	2.32	2.28	2.25	2.22	2.20	2.28	2.34	2.34	2.33	2.32	2.31	2.31	2.29	2.32
TMK3	2.22	2.20	2.18	2.15	2.12	2.08	2.08	2.15	2.22	2.22	2.20	2.19	2.18	2.17	2.16	2.19
TMK4	2.12	2.12	2.10	2.08	2.06	2.04	2.01	2.07	2.12	2.12	2.11	2.10	2.09	2.08	2.07	2.10
TMK5	1.95	1.98	1.96	1.93	1.88	1.87	1.86	1.92	1.95	1.98	1.97	1.96	1.95	1.94	1.93	1.96
Mean	2.22	2.22	2.20	2.17	2.14	2.12	2.10		2.22	2.23	2.22	2.21	2.20	2.19	2.18
CD at 5 %	Treatment = 0.020								Treatment = 0.018
	Storage period = 0.024								Storage period = 0.021
	Treatment x Storage period = 0.054								Treatment x Storage period = 0.046