Table 4.
Effect of treatments on the sensory evaluation of Eksotika II papaya fruit after 28 d of storage at 12 ± 1 °C and 80–85%RH. Mean values followed by the same significant letters are not significantly different (P > 0.05)
| Treatments | Peel colour | Pulp colour | Aroma | Texture | Flavour | Overall acceptability |
|---|---|---|---|---|---|---|
| Control | 3.6a | 2.8e | 3.3a | 2.9b | 2.9b | 3.0b |
| 10.0 % GA | 3.8a | 4.0c | 3.9a | 4.4a | 4.0a | 3.9a |
| 1.5 % GE | 3.1a | 4.7b | 3.4a | 4.2a | 4.1a | 3.8ab |
| 2.0 % GO | 4.0a | 3.8d | 2.8b | 3.3ab | 3.8ab | 3.5ab |
| 1.5 % GE + 10.0 % GA | 3.8a | 4.8a | 3.9a | 4.3a | 4.9a | 4.6a |
| 2.0 % GO +10.0 % GA | 2.9b | 3.8d | 3.5a | 3.7ab | 3.9ab | 4.0a |