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

Table 2.

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
Total chlorophyll (mg/100 g)	0	43.15 ± 0.95^aw	43.59 ± 0.84^aw	42.98 ± 0.92^aw	43.21 ± 0.92^aw
	16	33.91 ± 0.87^ax	35.87 ± 0.56^bx	36.12 ± 0.63^bx	37.46 ± 0.59^cx
	32	21.42 ± 0.72^ay	28.96 ± 0.68^by	28.17 ± 0.54^by	29.32 ± 0.65^by
	48	15.86 ± 0.83^az	21.71 ± 0.71^bz	22.16 ± 0.75^bz	23.23 ± 0.51^cz
Total carotenoids (mg/100 g)	0	5.48 ± 0.52^aw	5.21 ± 0.59^aw	5.15 ± 0.92^aw	5.39 ± 0.41^aw
	16	17.25 ± 0.63^ax	7.92 ± 0.72^bx	7.21 ± 0.87^bx	6.54 ± 0.65^cx
	32	26.41 ± 0.27^ay	10.88 ± 0.83^by	10.03 ± 0.59^cy	9.67 ± 0.53^dy
	48	31.48 ± 0.48^az	13.87 ± 0.94^bz	12.13 ± 0.46^bz	11.01 ± 0.84^cz
Capsaicin content (%)	0	0.270 ± 0.08^aw	0.271 ± 0.07^aw	0.268 ± 0.04^aw	0.268 ± 0.03^aw
	16	0.265 ± 0.09^aw	0.268 ± 0.08^aw	0.266 ± 0.02^aw	0.267 ± 0.02^aw
	32	0.259 ± 0.07^aw	0.266 ± 0.06^aw	0.265 ± 0.01^aw	0.265 ± 0.08^aw
	48	0.252 ± 0.04^aw	0.265 ± 0.01^aw	0.263 ± 0.08^aw	0.264 ± 0.04^aw
Antioxidant activity (%)	0	40.12 ± 1.56^aw	39.78 ± 1.83^aw	40.23 ± 1.72^aw	40.28 ± 1.84^aw
	16	35.25 ± 1.38^ax	36.29 ± 1.42^ax	37.12 ± 1.64^ax	38.54 ± 1.52^bx
	32	29.87 ± 1.42^ay	33.81 ± 1.26^by	32.43 ± 1.59^by	34.36 ± 1.37^cy
	48	23.67 ± 1.71^az	29.95 ± 1.31^bz	29.87 ± 1.48^bz	30.98 ± 1.29^bz

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))