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

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))