Table 3. Quality of fresh strawberries measured from the in vivo assays.
| Treatment | Fruit quality | ||
|---|---|---|---|
| Fruit firmness (N) | Total soluble solids (%) | pH | |
| BP11 | 3.9 ± 0.0a | 7.8 ± 0.1a | 3.3 ± 0.0a |
| Elemicin | 3.9 ± 0.1a | 7.7 ± 0.1a | 3.3 ± 0.0a |
| Control | 3.9 ± 0.3a | 7.9 ± 0.0a | 3.3 ± 0.0a |
| Negative control | 3.8 ± 0.3a | 7.9 ± 0.1a | 3.4 ± 0.0a |
| Positive control | 1.2 ± 0.8b | 7.7 ± 0.1a | 3.4 ± 0.0a |
Notes.
a,b
The data are mean ± standard deviation (n = 135, per treatment). Different letters indicate significant differences (p < 0.05) among values within each category (ANOVA, followed by Duncan’ss multiple range test).