. 2019 Jun 10;56(9):3998–4008. doi: 10.1007/s13197-019-03868-6

Table 2.

Changes in ascorbic acid, soluble solid content, titrable acidity and firmness of fresh-cut pears of twelve treatments during 7 days at 4 °C

Time (days)	Pomegranate juice (PJ)	Kiwifruit juice (KJ)	Grape juice (GJ)	PJ + KJ (1:1)	PJ + GJ (1:1)	GJ + KJ (1:1)	Pomegranate extract	Kiwifruit extract	Grape extract	Pomegranate by-product extract	Chitosan	Control
Ascorbic acid (mg/g FW)
0	0.053^fgh	0.053^fgh	0.053^fgh	0.053^fgh	0.053^fgh	0.053^fgh	0.053^fgh	0.053^fgh	0.053^fgh	0.053^fgh	0.053^fgh	0.053^fgh
3	0.208^a	0.192^a	0.145^bc	0.194^a	0.106^d	0.135^c	0.16^bc	0.149^bc	0.106^d	0.163^b	0.083^def	0.136^bc
7	0.058^fgh	0.06^efgh	0.05^gh	0.088^de	0.061^e–h	0.069^efg	0.04^gh	0.105^d	0.053^fgh	0.053^fgh	0.056^fgh	0.037^h
Soluble solid (°Brix)
0	14.83^a	14.83^a	14.83^a	14.83^a	14.83^a	14.83^a	14.83^a	14.83^a	14.83^a	14.83^a	14.83^a	14.83^a
3	11.6^g–j	11.15^h–l	12.2^e–h	12.33^efg	10.83^j–m	13.86^abc	11.03^i–l	11.26^h–l	10.53^j–m	11.86^f–i	11.5^g–k	11.03^i–l
7	12.5^d–g	14.76^a	12.96^c–f	15.03^a	12.23^e–h	13.53^bcd	11.76^ghi	14.43^ab	12.5^d–g	11.73^ghi	11.83^ghi	12.13^e–i
Titrable acidity (g malic acid/100 mL)
0	0.167^a–e	0.167^a–e	0.167^a–e	0.167^a–e	0.167^a–e	0.167^a–e	0.167^a–e	0.167^a–e	0.167^a–e	0.167^a–e	0.167^a–e	0.167^a–e
3	0.158^b–g	0.104^j	0.151^c–h	0.147^c–i	0.117^ij	0.151^c–h	0.144^d–i	0.138^e–i	0.125^hij	0.152^b–h	0.167^a–e	0.144^d–i
7	0.159^b–g	0.152^b–h	0.174^a–d	0.163^a–f	0.184^ab	0.127^g–j	0.138^e–i	0.193^a	0.178^abc	0.164^a–f	0.135^e–i	0.134^f–i
Firmness (N)
0	7.93^bc	7.93^bc	7.93^bc	7.93^bc	7.93^bc	7.93^bc	7.93^bc	7.93^bc	7.93^bc	7.93^bc	7.93^bc	7.93^bc
3	7.90^c	7.75^cd	7.90^bc	7.38^g	7.68^cde	7.63^def	7.44^efg	8.20^a	7.62^d–g	7.43^fg	7.75^cd	7.79^cd
7	7.92^bc	7.68^cde	7.80^cd	7.75^cd	7.10^h	6.87ⁱ	7.75^cd	8.10^ab	7.85^cd	7.11^h	8.10^ab	7.67^cde

Data followed by the same letters are not significantly different at 5% level of probability using least significant differences test