Table 5.
Comparison of the mean values of the enzymatic activity and sugars of the frozen Barhi fruits as affected by the freezing method and storage time.
| Freezing method | Frozen storage time (month) | PPO | POD | Sucrose | Glucose | Fructose |
|---|---|---|---|---|---|---|
| CF | 0 | 0.034 b | 0.039 bc | 21.820 a | 5.040 b | 4.640 b |
| 3 | 0.077 b | 0.048 bc | 4.080 cd | 25.350 a | 22.930 a | |
| 6 | 0.289 a | 0.168 a | 3.110 d | 14.510 b | 8.250 b | |
| 9 | 0.287 a | 0.162 a | 0.000 d | 12.950 b | 7.590 b | |
| IQF | 0 | 0.125 b | 0.034 bc | 19.070 a | 8.070 b | 6.810 b |
| 3 | 0.171 b | 0.040 bc | 16.500 a | 8.070 b | 6.950 b | |
| 6 | 0.182 b | 0.056 b | 10.890 bc | 12.280 b | 10.250 b | |
| 9 | 0.184 b | 0.063 b | 5.140 cd | 10.740 b | 7.680 b | |
| CSF | 0 | 0.121 b | 0.018 c | 19.200 a | 7.400 b | 6.560 b |
| 3 | 0.126 b | 0.031 bc | 17.800 a | 7.800 b | 6.820 b | |
| 6 | 0.146 b | 0.052 b | 13.770 ab | 11.380 b | 9.040 b | |
| 9 | 0.147 b | 0.054 b | 12.320 ab | 7.930 b | 7.260 b |
∗The same letter in the same column (a, b, c etc.) indicates that the values are not significantly different at the 0.05 level.