Table 4.

Comparison of the means TPA parameters values of the frozen Barhi fruits as affected by the freezing method and storage time.

Freezing method	Frozen storage time (month)	Hardness	Elasticity	Resilience	Chewiness
CF	0	119.476 a	1.188 a	1.264 a	150.760 a
	3	47.995 b	0.846 a	0.798 b	37.380 b
	6	42.226 b	0.838 a	0.664 d	36.858 b
	9	42.204 b	0.813 a	0.424 g	29.351 cd
IQF	0	119.476 a	1.188 a	1.264 a	150.760 a
	3	34.555 c	0.837 a	0.755 c	31.262 c
	6	33.257 c	0.812 a	0.613 e	27.425 de
	9	30.004 cd	0.706 a	0.400 h	25.011 e
CSF	0	119.476 a	1.188 a	1.264 a	150.760 a
	3	30.859 c	0.821 a	0.737 c	28.056 d
	6	26.021 d	0.786 a	0.582 f	24.834 e
	9	21.040 e	0.688 a	0.382 i	21.020 f

^∗The same letter in the same column (a, b, c etc.) indicates that the values are not significantly different at the 0.05 level.