Table 6.
Fruit physico-chemical analysis as affected by different antibiotic treatments
| Treatments | Peel thickness (mm) | Peel content (%) | Rag content (%) | Total soluble solids (°Brix) | Titratable acidity (%) | TSS: acidity |
|---|---|---|---|---|---|---|
| Ampicillin sodium + Rifampicin | 3.35 a | 32.34 a | 21.55 ab | 11.00 a | 0.72 b | 15.25 a |
| Cefalexin + Rifampicin | 3.00 ab | 27.87 ab | 24.46 a | 10.50 a | 1.62 a | 7.06 bc |
| Ampicillin sodium + Cefalexin | 2.84 abc | 27.62 ab | 22.34 ab | 10.16 a | 0.74 b | 15.25 a |
| Ampicillin sodium + Cefalexin + Rifampicin | 2.57 bc | 27.92 ab | 19.63 b | 10.83 a | 0.91 b | 12.03 ab |
| Control (distilled water) | 2.28 c | 24.19 b | 18.97 b | 8.83 b | 2.12 a | 4.29 c |
Means within a column with different letters are significantly different at P ≤ 0.05