. 2016 Aug 13;53(8):3320–3328. doi: 10.1007/s13197-016-2309-6

Table 1.

Physico-chemical attributes of Shellac coated and passive MAP of green chillies at low temperature (8 ± 1 °C) storage, (mean ± SD; n = 3)

Parameters	Storage time (days)	Control	MAP	Coated	Coated + MAP
Firmness (N)	0	6.62 ± 0.17^aw	6.70 ± 0.35^aw	6.63 ± 0.28^aw	6.65 ± 0.21^aw
	16	3.98 ± 0.32^ax	4.12 ± 0.25^ax	4.69 ± 0.19^bx	4.85 ± 0.27^bx
	32	2.06 ± 0.12^ay	2.99 ± 0.34^by	3.76 ± 0.23^cy	3.89 ± 0.44^cy
	48	1.24 ± 0.17^az	2.09 ± 0.41^by	2.12 ± 0.38^bz	2.24 ± 0.18^bz
Total phenolics (mg gallic acid Eq./100 g)	0	144.95 ± 1.05^aw	145.87 ± 1.23^aw	145.05 ± 1.26^aw	145.17 ± 1.65^aw
	16	148.25 ± 1.31^ax	147.01 ± 1.54^aw	146.98 ± 1.39^bx	146.36 ± 1.29^bw
	32	152.16 ± 1.82^ay	149.57 ± 1.91^bx	148.92 ± 1.47^by	148.41 ± 1.53^bx
	48	159.85 ± 1.64^az	153.74 ± 1.87^by	152.81 ± 1.15^bz	152.03 ± 1.67^by
Total flavonoids (mg catechin Eq./100 g)	0	27.38 ± 1.74^aw	27.09 ± 1.49^aw	26.98 ± 1.28^aw	27.14 ± 1.87^aw
	16	23.89 ± 1.89^ax	25.61 ± 1.73^ax	24.62 ± 1.32^ax	25.07 ± 1.63^ax
	32	20.74 ± 1.56^ay	23.12 ± 1.65^by	23.47 ± 1.46^bx	22.96 ± 1.71^by
	48	18.59 ± 1.64^az	22.17 ± 1.58^by	22.03 ± 1.55^bx	21.34 ± 1.59^bz
Ascorbic acid (mg/100 g)	0	49.17 ± 0.95^aw	48.26 ± 0.83^aw	48.35 ± 0.74^aw	48.69 ± 0.69^aw
	16	38.56 ± 0.88^ax	34.72 ± 0.63^bx	33.48 ± 0.81^cx	35.14 ± 0.78^bx
	32	19.89 ± 0.91^ay	28.68 ± 0.94^by	29.72 ± 0.76^by	28.02 ± 0.84^cy
	48	12.54 ± 0.77^az	20.72 ± 0.78^bz	21.18 ± 0.89^cz	21.96 ± 0.89^cz

First superscript letter (a–d) shows the significant difference (p < 0.05) among a particular row, second superscript letter (w–z) shows the significant difference (p < 0.05) among a particular column for a specific attribute. Control (uncoated and unpacked); MAP (Anti-fog-RD 45 film); Coated (Shellac + sodium alginate) and Coated + MAP (Shellac + sodium alginate and MAP (Anti-fog -RD 45 film))