Table 5.
Changes in pH 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 | 3.40 | 3.39 | 3.42 | 3.44 | 3.45 | 3.46 | 3.47 | 3.43 | 3.39 | 3.38 | 3.40 | 3.40 | 3.42 | 3.43 | 3.44 | 3.41 |
| TMK2 | 3.47 | 3.47 | 3.49 | 3.52 | 3.54 | 3.55 | 3.47 | 3.52 | 3.47 | 3.47 | 3.48 | 3.50 | 3.51 | 3.52 | 3.53 | 3.50 |
| TMK3 | 3.54 | 3.52 | 3.55 | 3.58 | 3.59 | 3.62 | 3.62 | 3.57 | 3.54 | 3.53 | 3.56 | 3.56 | 3.58 | 3.59 | 3.59 | 3.56 |
| TMK4 | 3.58 | 3.60 | 3.62 | 3.62 | 3.66 | 3.66 | 3.68 | 3.64 | 3.58 | 3.59 | 3.60 | 3.52 | 3.63 | 3.64 | 3.65 | 3.61 |
| TMK5 | 3.66 | 3.65 | 3.66 | 3.68 | 3.70 | 3.72 | 3.75 | 3.69 | 3.66 | 3.65 | 3.67 | 3.68 | 3.59 | 3.70 | 3.70 | 3.68 |
| Mean | 3.53 | 3.52 | 3.55 | 3.58 | 3.59 | 3.60 | 3.62 | 3.53 | 3.52 | 3.54 | 3.55 | 3.56 | 3.57 | 3.58 | ||
| CD at 5 % | Treatment = 0.026 | Treatment = 0.025 | ||||||||||||||
| Storage period = 0.031 | Storage period = 0.029 | |||||||||||||||
| Treatment x Storage period = 0.065 | Treatment x Storage period = 0.065 | |||||||||||||||