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

Table 5.

Changes in peroxidase and polyphenol oxidase activity of fresh-cut pears during storage 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
Peroxidase activity (U g FW⁻¹ min⁻¹)
0	22^fgh	22^fgh	22^fgh	22^fgh	22^fgh	22^fgh	22^fgh	22^fgh	22^fgh	22^fgh	22^fgh	22^fgh
3	16^f–i	5^hi	8^hi	18^f–i	12^ghi	34^ef	16^f–i	12^ghi	18^f–i	20^f–i	12^ghi	10^hi
7	64^cd	48^de	80^bc	28^fgh	32^efg	98^ab	60^d	24^fgh	64^cd	94^ab	92^ab	105^a
Polyphenol oxidase activity (U g FW⁻¹ min⁻¹)
0	8.2^gh	8.2^gh	8.2^gh	8.2^gh	8.2^gh	8.2^gh	8.2^gh	8.2^gh	8.2^gh	8.2^gh	8.2^gh	8.2^gh
3	10.8^d–h	10.0^e–h	11.7^c–h	6.7^h	6.5^h	13.0^a–g	15.2^a–e	8.9^fgh	13.0^a–g	16.9^abc	13.3^a–g	14.6^a–f
7	16.5^abc	14.7^a–e	18.3^ab	14.6^a–f	11.4^c–h	18.6^a	14.7^a–e	11.7^c–h	12.8^b–g	14.8^a–e	10.3^d–h	18.3^ab

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